Beefsteaks in a Sealed Pot

Ingredients

• 800 gBeef
• 30 gButter
• 400 gOnion
• 500 mlWater
• 40 gRye flour
• 10 gSalt
• 2 gPepper
• 800 gPotato

Instructions

1. 1

   Preparation

   • Pat the beef steaks dry and lightly pound them if needed (about 1–2 cm thickness). Season both sides with salt and black pepper.
   • Peel and slice the onions into 5–7 mm thick rings.
   • For the rye-flour paste, mix rye flour with a little cold water to a thick paste (consistency like thick batter).
2. 2

   Braising

   • Melt the butter in a suitably large heavy pot over medium heat until it becomes slightly yellow.
   • Place a layer of steaks in the pot, cover with a layer of onion slices. Continue layering (steaks, onions, steaks...) until the onions top the last layer.
   • Pour in enough boiling water to reach roughly the level of the meat (about 500 ml). Put on the lid.
   • Brush the rim of the lid with the rye-flour paste and press the lid down so it is sealed.
   • Place the sealed pot on a very low heat and braise gently for 3–3½ hours until the meat is very tender. Keep the heat low so it only simmers slightly.
3. 3

   Potatoes and serving

   • Meanwhile, peel and boil the potatoes in salted water for 20–25 minutes until tender.
   • Carefully open the pot after cooking (beware of steam). Taste the onion sauce and season with salt and pepper if needed.
   • Serve the steaks with the onion sauce and boiled potatoes.