This comfort-food recipe comes to us courtesy of our Bavarian web-developer, Maria. Well, actually her mother. Pan-fried sirloin steak is covered in a rich gravy and fried onions and Maria's mum suggests serving it with spaetzle and red cabbage. I think she would agree that this dish could only be improved by a tasty Dunkel alongside it.

You'll need:

4 200g sirloin steaks 5tb olive oil 2 onions, thinly sliced 1 garlic clove, sliced 1tsp sugar 3 bay leaves 2tsp tomato puree 100ml Dunkel beer 250ml beef stock 1 onion, grated 2tsp sweet paprika 2tb flour Frying oil 1tb cold butter


Rub 1TB olive oil on the steaks and season with salt and pepper.  Fry in a hot pan over medium-high heat for 1 ½-2 minutes per side. Wrap in aluminium foil and set aside.

In the pan, add the remaining 4TB olive oil and heat until you see a slight shimmer.

Add the onions/garlic and season with salt, pepper and the 1tsp sugar. Stir and fry until they’re just starting to brown.

Lower the heat to medium and add the bay leaves. Cook for 1 minute.

Add the tomato puree and cook, stirring occasionally, for another 5 minutes.

Deglaze the pan with the red wine (or, if you’re feeling it, swap that out with the Dunkel you’re going to drink!) and beer stock and cook for another 10 minutes.

Blend the flour and sweet paprika in a plastic bag or bowl. Season with salt and pepper. Coat the remaining grated onion in the mixture being sure to shake off any excess.

If you want to make them crispy, deep fry the onions in 500ml frying oil brought to temperature over medium-high heat. Maria’s mum doesn’t make them crispy, rather just fries them in a hot pan with a little olive oil. Rid any excess oil by letting them rest on some kitchen roll.

Take the simmering sauce off the heat and stir in the butter. Season to taste.

Pour over the beef and top with the fried onions. Serve with spaetzle and red cabbage.

Finally, thank Maria’s mum.



Mittenwalder / Jager Dunkel / 5.2%

The sweet caramel and brown bread notes play well with the tomato sauce while its earthy bitterness leaves a nice finish between bites.