Beef Sirloin in Onion Gravy: Slovak-Style Slices Braised Until Fork-Tender, With Mustard and Caraway

Instructions

Preparing the meat:

1. Lightly pound the sirloin slices with a meat mallet (ideally through plastic wrap, so you do not damage the fibers) to a thickness of about 1/4–3/8 inch (0.5–1 cm).

2. Important step: With a sharp knife, make several shallow cuts around the edge of each slice of meat. This stops the meat from curling while it sears.

3. Season the pounded, scored slices on both sides with salt and freshly ground black pepper.

4. Spread a thin layer of mustard on one side of each slice (about 4 teaspoons in total).

5. Put the flour on a shallow plate. Coat each slice thoroughly on both sides in the flour (the mustard side too). Gently shake off the excess flour.

Searing and building the base:

1. Set out a large, heavy-bottomed skillet or pot in which you can both sear and braise the meat. Over medium-high heat, heat a generous amount of vegetable oil.

2. Carefully place the coated slices into the hot oil (do not crowd the pan). Sear them quickly on each side for about 2 to 3 minutes, until nicely golden brown.

3. Remove the seared meat from the pan and set it aside on a plate for now.

4. Add the finely chopped onion to the drippings in the pan. If there is too little fat, add a little more oil. Sauté the onion over medium heat until golden (about 5–7 minutes).

Braising:

1. Add 1 teaspoon of mustard and the crushed caraway to the sautéed onion. Stir and cook briefly (about 30 seconds) until fragrant.

2. Return the seared slices to the pot or pan, on top of the onion base.

3. Pour in the hot water or broth (about 2 1/2 cups / 600 ml) so the meat is almost covered. If you use water, add the beef bouillon cube as well.

4. Bring to a boil, then reduce the heat to the lowest setting, cover with a lid and let the meat braise slowly until tender. This usually takes about 60 minutes, but the time depends on the quality and thickness of the meat. Check from time to time that there is enough liquid and add a little hot water or broth if needed. At the end the meat should be tender enough to fall apart under a fork.

5. The gravy should thicken naturally during braising thanks to the flour on the meat. If it seems too thin, you can take the meat out and simmer the gravy briefly without the lid to reduce it, or lightly thicken it with a little flour stirred into cold water (a roux is usually not needed).

Finishing and serving:

1. When the meat is tender, lift it out of the gravy. Season the gravy with salt and pepper if needed. You can strain it through a sieve for a smoother consistency, but it is not necessary.

2. Serve the sirloin slices topped with the onion gravy. Steamed rice or classic bread dumplings are the best sides.

3. Before serving, you can garnish the beef with freshly chopped parsley.