Viennese Rump Steak

Steps

• 1
  Finely chop the onion. Season the meat slices with salt and freshly ground pepper, then dust both sides with plain flour.
• 2
  In a pot, heat the fat over high heat and quickly sear both sides of the meat slices until they turn brownish. Remove the meat to a plate. Lower the heat, add the chopped onion to the pot, and sauté until golden brown, stirring frequently. Add the tomato paste and continue to sauté for half a minute.
• 3
  Sprinkle in 1.5 teaspoons of plain flour and sauté for half a minute, stirring continuously. Pour in the broth, stir, then return the meat slices. Bring to a boil, cover, and simmer the meat over low heat until tender. Once the meat is tender, remove it to a plate.
• 4
  Season the sauce with salt and pepper, then strain it into a clean pot. Cut the cold butter into smaller pieces and gradually whisk it into the sauce. Do not boil the sauce further. Return the meat to the sauce.
• 5
  For the fried onions, peel the onions and cut them into thin rings. Place them in a bowl, sprinkle with flour, and toss to separate the rings and ensure they are all coated with flour.
• 6
  In a small pot, heat plenty of fat. Just before frying, shake off any excess flour from the onions, then fry them until golden brown and crispy. Transfer them to paper towels to absorb excess fat.
• 7
  When serving, generously sprinkle the meat with the fried onions and serve with steamed rice.