Summary

Ingredients

• 600 g beef, cooked the day before
• 4 onion (s)
• 1 tablespoon flour
• 100 g clarified butter
• 400 ml beef stock
• 250 ml stock (meat stock)
• salt and pepper
• 1 teaspoon marjoram
• 1 bunch parsley
• 4 port. Puree (mashed potatoes)

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Instructions

1. Cut the cold, cooked beef into finger-thick slices, turn in flour and set aside. Heat half of the clarified butter in a pan and fry the meat slices vigorously on both sides. Now take it out of the pan and keep it warm.
2. Peel the onion and cut into rings. Fry well in the same pan and deglaze with the beef stock and the stock and simmer a little (add the stock only as needed).
3. Put the meat in the sauce, season with salt, pepper and marjoram and let it steep. Wash the parsley, shake dry and finely chop. Arrange the meat slices with the mashed potatoes on plates, add the onion sauce and serve sprinkled with parsley.
4. Before serving, I keep the meat and the mashed potatoes warm in a chafing dish (approx. 85 ° C) for about 1 hour, which makes the meat even more tender.