Onion Steak is a classic of the Finnish home kitchen. It’s a simple dish that always works — but at its best, it turns out surprisingly good. The secret isn’t really in the steak. It’s in the onion.
In a lot of home kitchens, the onion goes into the pan at the same time as the meat. That works fine, but the onion never gets the chance to properly sweeten. Sauté the onion slowly over medium heat in plenty of butter instead, and the flavour changes completely — the sharpness softens and a natural sweetness takes its place. Its called a Maillard reaction. That’s exactly what makes a properly made onion steak so hard to stop eating. Don’t be afraid to experiment with different onion varieties either.
The traditional version is made with minced meat, but for something a bit more special you could pan-fry a beef sirloin steak instead. The patties are shaped, fried in a pan until nicely browned, and finished with a generous pile of butter-sautéed onion on top. A simple combination that’s worked for years.
Mashed potato is the classic side, since it soaks up all those onion and pan-fry flavours. Roasted root vegetables or boiled potatoes work well too. For something a little more festive, finish the pan with a splash of cream or stock for a quick sauce.
FAQ – Frequently Asked Questions
Why should the onions be cooked separately from the meat?
Cooking them gently on their own brings out their natural sweetness. On a pan that’s too hot, onions brown quickly but stay sharp-tasting underneath.
Can I make the patties without breadcrumbs?
Breadcrumbs help bind the mixture, but you can swap them for rolled oats or a small amount of potato starch.
How long do the patties keep in the fridge?
Cooked patties keep for about 2 to 3 days in the fridge in an airtight container.
Can I freeze Onion Steak?
Yes. Cooked patties freeze well. Thaw them in the fridge, then reheat in a pan or the oven.
Wine recommendation
The toasty, slightly sweet onion flavour pairs well with a fruity, dark-fruited red wine. Southern France’s Côtes du Rhône is a reliable place to look.
Learn More about Maillard reaction
https://en.wikipedia.org/wiki/Maillard_reaction
Onion Steak
Ingredients
- 1 red onion
- 2 yellow onion
- 1 tbsp butter
- 1 tablespoon cooking oil
- 600 g minced meat pork and / or beef
- 1 egg
- 3 tbsp breadcrumbs
- 1 tablespoon milk
- 1 teaspoon ground black pepper
- ½ teaspoon allspice
- 1 tbsp onion powder
- 1 teaspoon salt
Instructions
- Peel and slice the onions. Put 1 tablespoon of butter in a pan and start sautéing the onions over medium heat, stirring occasionally.
- In the meantime, mix the milk, spices and breadcrumbs in a bowl to soak up. After a couple of minutes, add the egg and mix well.
- Cut the minced meat into small pieces in the bowl. Knead the pieces into a smooth dough and shape into 8 evenly sized patties – that's 2 meat patties per serving.
- When the onions are cooked sweet, even slightly browned, spoon them out from the pan into a separate dish.
- Add 1 tablespoon of cooking oil to the frying pan and fry the minced beef for a few minutes on the other side. Turn the steaks and divide the soft onion on top the steaks.
- Fry the other side as well until cooked through but be careful not to fry so long that the steaks are dry.
Notes
- Take your time with the onion. Use medium heat and let it soften for at least 10 minutes.
- The patties stay juicier if you don’t fry them until fully dry — pull them off the heat as soon as they’re cooked through.
- For a quick sauce, add a splash of cream to the pan at the end of cooking.
Nutrition
This post is also available in:
Suomi
