Estonia Sibulaklops is a wonderful main course. The meat is tender and juicy, the onions caramelized to perfection and served with a warm gravy, YUM! This is a easy to make meal and I will make it often. The flavors are fantastic. Thanks, Estonia!
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- 2 lbs. good-quality beef (boneless sirloin steak, thin cut)
- oil and butter, for frying
- 4 large onions
- salt and freshly ground black pepper
- 2-3 Tbsp butter
- 3 Tbsp all-purpose flour
- 2 cups beef stock
- ¼ cup sour cream or crème fraîche
- Gently pat the beef slices thinner, trying to give them an oblong oval shape. (about ¼ inch in depth). Season with salt and pepper. In a large skillet, heat a tablespoon of butter and a tablespoon of oil over medium high heat. Add the beef slices and fry until golden brown on both sides, turning once. Transfer the meat onto a place and put aside.
- If neccessary, add another spoonful of butter onto the skillet. Add flour and cook for a minute, stirring carefully. Now and the beef stock and stir, until you've got a thin gravy. Return the meat into the pan and simmer for 10-15 minutes, until the meat is cooked.
- When beef is tender, then use a slotted spoon to remove them from the pan and keep warm on a plate, covered with a piece of foil.
- Add the sour cream to the sauce, cook for a few minutes, then season to taste with salt and pepper.
- While the beef is cooking, prepare the onions. Peel the onions, halve lengthwise and then cut into thin slices. Melt another spoonful of butter and a spoonful of oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until golden. This will take about 10-15 minutes.
- To serve: spoon the gravy onto a plate, top with a slice or two of beef and garnish with a generous amount of fried onions.