Summary

Ingredients

• 4 slices beef (roast beef) 120 g to 180 g each
• 40 ml oil
• 2 teaspoons salt
• 1 teaspoon pepper from the mill
• 1 tablespoon butter
• some beef broth
• 4 large onion (s)
• 6 tablespoon flour
• 0.25 liter ¼ oil

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Instructions

1. Lightly knock the roast beef. Do not cut away the edges of the skin, just cut them every 1.5 cm with a knife so that the meat does not curl when frying. Salt and pepper on both sides and dip lightly in flour. Fry quickly and on both sides in a pan with a little heated oil. Then take it out and keep it warm. Drain the frying fat.
2. Froth the butter in the same pan. Bring the beef stock to the boil and put the roast beef again. Keep warm.
3. Now turn the onion rings in flour (works best in a freezer bag - fill in the onion rings and flour, carefully shake and twist). Then fry in heated oil until crispy and golden yellow.
4. Place the roast beef with the stock on a plate and serve with the fried onions.
5. Serve with fried potatoes.