Zwiebelrostbraten

Slice the onions into thin rings and fry them in vegetable oil over medium-high heat, stirring frequently, until deeply golden and crispy. Remove and drain on paper towels, then season lightly with salt.

Pat the beef steaks dry with paper towels and season generously on both sides with salt, pepper, and Hungarian paprika. Rub the steaks lightly with Dijon mustard to help form a flavorful crust.

Heat vegetable oil in a heavy skillet or cast-iron pan over high heat until just smoking. Sear the steaks for 2-3 minutes per side until a deep brown crust forms, then transfer to a warm plate and set aside.

Reduce the heat to medium and add the minced garlic cloves to the same pan, sautéing for about 30 seconds until fragrant. Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly.

Sprinkle in the brown sugar and stir to combine with the tomato paste, then deglaze the pan with the beef broth, scraping up all the browned bits from the bottom. Simmer the sauce over medium heat until slightly reduced and richly flavored.

Return the seared steaks to the pan and spoon the sauce over them, cooking for an additional 2-3 minutes to your desired doneness. Adjust seasoning with salt and pepper as needed.

Transfer the steaks to serving plates and generously top each one with the reserved crispy fried onions. Spoon the pan sauce around the steaks and serve immediately alongside traditional accompaniments such as roasted potatoes or egg noodles.