Roast Beef with Fried Onions, Mushroom Sauce and Pretzel Dumplings Fried in Parsley Butter
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Cook Time | 45 mins |
| Total Time | 2 hrs 2 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 5 slices roast beef, approx. 200 g each
- 3 large onion (s), white
- 1 large onion (s), red
- 50 grams flour
- 200 g rapeseed oil for fryin and deep-fryin
- 1 kg forest mushrooms, mixed, frozen
- 2 bunches parsley
- 1 pinch (s) sugar
- salt and pepper
- 300 ml cremefine
- 1 clove garlic
- 125 g butter
- 5 pretzel (s)
- 2 egg (s)
- 300 ml milk, lukewarm
- 1 ¼ teaspoon parsley, freshly chopped
Print Recipe
Pin Recipe Instructions
- For the pretzel dumplings, remove the salt from the pretzels and let the pretzels dry until they are hard. This takes about 2 days.
- Cut the pretzels into small pieces and place in a bowl. Stir the eggs into the milk. Season with nutmeg. Pour the egg milk over the pretzels.
- Cut 1 white onion into cubes and sauté a little. Mix 1 1/4 teaspoons of parsley with the onions into the pretzel dough. Season with salt and pepper and let steep for 20 minutes.
- Finely chop 1 bunch of parsley and mix with the butter, except for something for the dumpling dough.
- Spread out a sheet of aluminum foil, place a sheet of cling film on it and spread the dumpling mixture on it lengthways. First wrap the mixture in cling film, then roll up the aluminum foil like a sausage. Twist the ends tightly together.
- Let the pretzel dumplings soak in almost boiling water for about 20-30 minutes. Then unwrap and cut into approx. 1.5 cm thick slices. As soon as these are cold, fry them in the parsley butter until golden brown.
- For the mushroom sauce, spread the mushrooms on kitchen paper and let thaw. Roughly chop the 2nd bunch of parsley.
- As soon as the mushrooms have thawed, fry them in a saucepan with oil with 1 diced white onion. Salt, sugar, pepper and squeeze in the garlic. Since liquid leaks out during frying, that`s enough liquid for the sauce.
- Simmer for about 5 minutes and then add the cremefine. Simmer for about 15 minutes on low heat. As soon as the sauce starts to thicken, add the coarsely chopped parsley.
- For the fried onions, peel the red and the remaining white onions, cut each into rings, flour and fry in a saucepan with rapeseed oil.
- For the roast, cut into the meat on the edge of the fat and season with salt and pepper on both sides. Then fry in a little oil on both sides medium.
- Benny prepared this recipe as a main course on Wednesday, September 30th, 2020 in the program “The Perfect Dinner” - Day 2 from Heilbronn.
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