Steak with Beer-Braised Onions

  • Yield : 4 servings
  • Cook Time : 30m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    29 grams
  • Saturated Fat

    10 grams
  • Cholesterol

    159 milligrams
  • Sodium

    537 milligrams
  • Carbohydrate

    38 grams
  • Fiber

    3 grams
  • Protein

    39 grams
  • Sugar

    4 grams


  • 2 slices bacon, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, halved and thinly sliced
  • 3 sprigs thyme
  • Kosher salt and freshly ground pepper
  • 1 12-ounce bottle brown ale
  • 1/2 cup low-sodium beef broth
  • 6 ounces extra-wide egg noodles
  • 1/2 cup frozen peas
  • 2 tablespoons unsalted butter
  • 4 cube steaks (about 1 1/4 pounds)
  • 2 tablespoons chopped fresh parsley


Step 1

Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add 1 tablespoon olive oil, then add the onion and cook until softened, about 3 minutes. Add the thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is lightly browned, about 5 more minutes. Add the beer, reduce the heat to medium and simmer until reduced by three-quarters, about 15 minutes. Increase the heat to high, pour in the beef broth and simmer until thickened, about 2 more minutes; season with salt and pepper. Discard the thyme.

Step 2

Meanwhile, bring a pot of salted water to a boil. Add the noodles and cook as the label directs, adding the peas in the last 2 minutes of cooking. Drain and return to the saucepan. Stir in 1 tablespoon butter and season with salt and pepper; keep warm.

Step 3

Season the steaks with salt and pepper on both sides. Heat the remaining 1 tablespoon each olive oil and butter in a large nonstick skillet over medium-high heat. Working in batches, cook the steaks until lightly browned and just cooked through, about 1 minute per side. Serve with the noodles; top with the braised onions and parsley.

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