This is one of those great hearty meals with a rich bold taste. We enjoyed this one a lot. As you can see in the picture, we served it with thinly sliced potatoes that we fried in the leftover oil from cooking the onions. This method of making the beef gravy is one of my favorites, I like to use my own stock that I pre-prepare in bulk but store bought stock works fine. As always, when buying stock at the store get the low sodium version so you can have better control over the seasoning.
|2 tbsp butter|
|4 1/2 tbsp white flour (divided into three equal portions of 1 /12 tbsp)|
|2 tbsp olive oil|
|1 1/2 cup Beef Stock|
|1 Large Yellow Onion (sliced into thin rings)|
|1.||Cut the sirloin into 1/2|
|2.||Heat the oil in a frying pan to 400º or until the oil is just starting to smoke. Place the floured sirloin in the oil, with the floured side down. Cook on both sides until browned. The middle should still be pink. Remove the sirloin and put on a heated plate to keep it warm.|
|3.||Stir the butter into the juices left in the pan then beat until frothy. Add 1 1/2 tbs flour to mix and stir it in.|
|4.||Add the beef stock to make a gravy, adding salt and pepper to taste.|
|5.||Add the remaining flour to the plate that your used to dust the sirloin. Toss the onion slices in the this flour mixture until the slices are lightly coated. Fry the onions in about 1/2|
|6.||Cover the roast beef with the fried onions and then pour gravy over them all.|
Leave a Reply
You must be logged in to post a comment.