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1
In a medium skillet over medium heat combine 2 tablespoons oil and 2 tablespoons butter.
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2
When butter melts into oil add hash browns and thinly sliced onions, season with salt and pepper.
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3
Cook 7 to 8 minutes, turn with spatula and press to crisp, cook 7 to 8 minutes more.
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4
Heat a large skillet with 2 tablespoons oil over medium to medium-high heat.
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5
Add cabbage, caraway, paprika, salt and pepper, cook stirring occasionally 2 to 5 minutes, until tender.
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6
While cabbage and potatoes are working, preheat broiler.
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7
Heat a small skillet over medium heat with 2 tablespoons oil.
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8
Add chopped onions and a bay leaf, salt and pepper, cook 8 minutes until soft and sweet.
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9
Pat meat dry and season with oil, salt and pepper.
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10
Broil the meat 10 to 15 minutes, ranging from medium-rare to medium-well doneness, turning once.
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11
Rest 5 minutes then thinly slice against the grain.
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12
While meat cooks, add sugar and vinegar to the onions and stir 1 minute.
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13
Add beef stock and bring to a bubble.
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14
Reduce heat under gravy to low and stir in cream.
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15
Stir the apple cider or juice together with mustard and pour over red cabbage.
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16
Stir to combine 1 minute then turn off heat.
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17
Remove bay leaf from gravy.
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18
Serve cabbage and hash browns next to sliced steak topped with gravy.
