Vienna Steaks

Vienna Steaks

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Servings: 8
Calories: 416


  • 1.5 lb raw rump steak or any lean stewing steak minced
  • 1 tsp chopped parsley
  • 1 tsp dried mixed herb
  • a little grated nutmeg
  • salt and pepper
  • 2 eggs
  • 1 tbsp plain flour All purpose for dredging
  • 1/3 cup or dripping fat from roasted meat or 2 1/2 floz oil
  • 12 floz Espagnole sauce

for the garnish

  • 2 medium sized onions
  • 1 3/4 cup flour for coating


  • Put the meat into a bowl. Add the herbs, nutmeg, and salt and pepper to taste, and mix well.
  • Separate one of the eggs, reserve the white, and add the yolk to the other egg.
  • Beat the whole egg and yolk until liquid, add to the meat and mix well to bind the mixture.
  • Divide the mixture into 6 portions and shape into round cakes 7cm in diameter. Dredge lightly with flour.
  • Heat 25 g of the fat or 25 ml oil in a frying pan and fry the 'steaks' for about 7 minutes on each side or until cooked through; then drain.
  • Transfer to a warmed serving dish and keep hot.
  • Skin the onions for the garnish, and slice them thinly.
  • Separate the onion rings and coat them with flour.
  • Whisk the remaining egg white until stiff.
  • Dip the onion rings into the egg white and then again into the flour.
  • Heat the remaining fat in the frying pan and fry the onion rings until golden-brown and crisp.
  • Remove with a perforated spoon and drain on soft kitchen paper.
  • Serve the Vienna Steaks garnished with the onion rings.
  • Serve the Espagnole Sauce separately.
Calories: 416 kcal
Carbohydrates: 33 g
Protein: 23 g
Fat: 15g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 93 mg
Sodium: 155 mg
Potassium: 380 mg
Fiber: 1 g
Sugar: 10 g
Vitamin A: 65 IU
Vitamin C: 2 mg
Calcium: 45 mg
Iron: 3 mg
Ingredients Beef, Beef Steak
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