Summary

Ingredients

• 4 slices entrecôte à 250 g, approx. 1 kg in total
• 800 g onion (s), peeled and sliced
• 30 g tomato paste
• liter ⅛ red wine, stronger
• 0.5 liter ½ beef bouillon, strong
• some salt and pepper, from the mill
• some flour
• 2 dl oil, for deep-frying
• 2 tablespoon fat, for frying
• 1 tablespoon mustard, hot

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Instructions

1. Rinse the meat with cold water and pat dry. Tap a little gently, possibly cut away the edges and tendons. Season with salt, pepper and the mustard.
2. Preheat the oven to around 80 to 90 degrees.
3. Heat some frying fat in a frying pan and fry the meat quickly and vigorously for about a minute, place in a pan suitable for the oven and set aside.
4. Heat some more frying fat and brown half of the onions in it until golden. Then add the tomato paste on a low flame and toast it through. Gradually deglaze with the red wine, continue to roast a little more until a nice, dark color arises, slowly pour on the bouillon. Let simmer briefly and pour over the meat. Cover with silver foil and let cook in the oven for 2-3 hours.
5. Dust the remaining onions with flour and fry them in the oil until crispy and then distribute them over the meat after serving.