Viennese Rump Steak

Finely chop the onion. Season the meat slices with salt and freshly ground pepper, then dust both sides with plain flour.

In a pot, heat the fat over high heat and quickly sear both sides of the meat slices until they turn brownish. Remove the meat to a plate. Lower the heat, add the chopped onion to the pot, and sauté until golden brown, stirring frequently. Add the tomato paste and continue to sauté for half a minute.

Sprinkle in 1.5 teaspoons of plain flour and sauté for half a minute, stirring continuously. Pour in the broth, stir, then return the meat slices. Bring to a boil, cover, and simmer the meat over low heat until tender. Once the meat is tender, remove it to a plate.