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 the meat with salt and pepper and cut into the fat rim with a sharp knife. Let the oil get hot in a deep pan and fry for 2 minutes on both sides. Remove the beef steaks from the pan and pour off the excess oil.
2. Peel and halve the onions and cut into thin half rings. Put the butter in the pan,
3. Turn down the temperature and fry the onions. Dust with the icing sugar. Add the tomato paste and let it rise a little. Pour in the red wine again and again and let it boil down until all the red wine is used up. Add the beef broth. Add the meat and cook covered for approx. 1 hour. Pour the sauce over the meat over and over again.
4. 15 minutes before the end of the cooking time, cut the vegetable onions into rings, mix with the flour and paprika and shake off the excess flour in a sieve.
5. Heat the frying oil in a saucepan and fry the onions until golden. Drain on paper towels.
6. Before serving, season the sauce with salt and pepper and fold in the cold butter.
7. Serve the meat with the sauce and the fried onions.
8. Fried potatoes go best with this.