Summary

Ingredients

• 4 slices roast beef, approx. 1 cm thick
• Oil for frying, e.g. rapeseed oil or clarified butter
• 2 vegetable onion (s)
• 1 tablespoon butter
• some powdered sugar to sprinkle on
• 1 tablespoon tomato paste
• 250 ml red wine
• 500 ml beef broth
• 1 tablespoon butter
• salt and pepper

For the topping: (fried onions)

• 4 vegetable onion (s)
• some flour
• salt
• Paprika powder
• 1 liter frying oil

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Instructions

1. Season beef with salt and pepper. Using a sharp knife, score the fat rim. Heat oil in a large deep pan over medium-high heat. Fry beef 2 minutes on each side. Remove and set aside. Pour off excess oil.
2. Peel onions, halve them, and cut into thin half-rings. Add 1 tablespoon butter to the pan. Reduce heat to medium.
3. Fry onions for 3-5 minutes until softened. Dust roughly with powdered sugar. Add tomato paste and cook for 1-2 minutes. Pour in some wine and let it boil down; repeat until all wine is used (about 10-15 minutes total). Add beef broth.
4. Return beef to pan. Cover and simmer over medium-low heat for about 1 hour, spooning sauce over meat every 10-15 minutes.
5. Before serving, season sauce with salt and pepper. Stir in the remaining 1 tablespoon cold butter.
6. Serve beef with sauce and fried potatoes.