MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Dr. Digit’s Bavarian Steak With Onions
  Categories: Dr. digit, Beef, Bavarian, German, Main dish
       Yield: 4 Servings
       4    10 oz. strip steaks, not too
            Salt and pepper
      10 sl Bacon
       1 tb Butter, clarified
       4    Onions, peeled and sliced
       1 tb Butter
       1 tb Flour, optional
       1 c  Beef bouillon
            Sauerkraut, cooked
            Spatzle, cooked
   When Becky and I were in Munich, we found a neighborhood caf‚ we
   liked, the Marianenhof, and hung out there quite a bit. One day, the
   proprietor asked if we would like a surprise -- some REAL Bavarian
   food. We looked at each other -- both of us thought that was exactly
   what we had been eating all along. Sure! Becky got some fish thing,
   and this was what was served to me. At first glance, I was startled
   at how American the dish seemed. I guess all food has to originate
   somewhere, so here is as close as I can get to the probable ancestor
   of what we know as steak and onions. It is remarkably different,
   though, and remarkably good, although not for the cholesterol-
   Sprinkle the steaks with pepper on both sides and set aside. Saute the
   bacon in a skillet until it has become cooked and translucent, but not
   totally crispy. Remove the bacon and set aside. Add the Tb of
   clarified butter to the bacon fat in the pan, and over medium-high
   heat, saute the onion slices until they are golden brown. With a
   slotted spoon, remove the onions from the pan and set aside. Try to
   get out as many bits of onion as you can, as they tend to burn if
   left in for the next step. Saute the steaks in the fat, about 3
   minutes a side. Sprinkle with salt, add the other Tb of butter to the
   pan, and saute for an additional minute on each side. Remove the
   steaks to a heated platter.
   (Optional: Sprinkle the flour into the saute pan, and cook, stirring
   constantly, until it becomes a bit brown.)
   Now stir in the beef bouillon and scrape up all the flavorful brown
   bits from the bottom of the pan. Strain into a sauceboat.
   Arrange the steaks, one each in the middle of a warm plate. Put the
   cooked sauerkraut on one side, covered with a couple of the strips of
   bacon, and Spatzle on the other. Pour the pan gravy over the Spatzle,
   put the fried onions on top of the steaks, and serve.