Sirloin with onions with fried potatoes and gherkin mustard

Servings: 4

Ingredients:

• 4 short loin (180g (0,4 lb) each)
• 4 shallots
• 400 ml (0,64 pt) veal juice
• 200 ml (0,3 pt) bouillon
• 100 ml (0,2 pt) vegetable oil
• 2 cl (0,03 pt) apple vinegar
• cold butter (for binding)
• flour
• English mustard
• salt
• ground pepper

For the fried potatoes:

• 600 g (1,4 lb) potatoes
• butter (for frying)
• caraway seeds
• salt

For gherkin mustard:

• 200 g (0,6 lb) mustard gherkins
• 80 g (0,3 lb) Pommery mustard
• 1 tbsp English mustard
• lemon rind (grated)
• 2 tbsps capers
• 1 tbsp honey
• 1 anchovy ring
• salt
• ground pepper

Here is your recipe for this Viennese delicacy:

Clean the meat well and make small cuts into the top of the meat so that it doesn't bulge during roasting. Tenderize with a meat hammer. Season with salt and pepper, and spread with mustard. Dredge the meat on one side with flour. Heat the oil in a large pan. Brown the meat briefly on the floured side first, then, just as quickly, fry the other side. Remove from the pan and keep warm. Cut the shallots in strips, add to the pan and sauté until brown. Pour in the veal juice, apple vinegar and bouillon, and let it reduce somewhat. Stir in some butter to bind. Arrange the meat on a plate, pour over some sauce and serve with potatoes. Serve the gherkin mustard separately.

Preparation for the potatoes:
Cut or slice the raw, peeled potatoes and boil until soft in salt-caraway seed water for 15-18 minutes, then drain. Fry in hot butter until golden brown. Add slat to taste before serving.

Preparation of the gherkin mustard (keeps for 14 days):
Cut the gherkins into small, find cubes. Chop the anchovy roll and capers very finely and mix all the ingredients well. Refrigerate.

Suggested garnish: Crispy fried onions; red wine
More recipes: www.ichkoche.at/Viennese-Cuisine/
The New Sacher Cookbook: www.ichlese.at/article/1848