Summary

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

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Instructions

1. For the pretzel dumplings, remove the salt from the pretzels and let the pretzels dry until they are hard. This takes about 2 days.
2. 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.
3. 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.
4. Finely chop 1 bunch of parsley and mix with the butter, except for something for the dumpling dough.
5. 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.
6. 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.
7. For the mushroom sauce, spread the mushrooms on kitchen paper and let thaw. Roughly chop the 2nd bunch of parsley.
8. 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.
9. 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.
10. 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.
11. 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.
12. Benny prepared this recipe as a main course on Wednesday, September 30th, 2020 in the program “The Perfect Dinner” - Day 2 from Heilbronn.