Stewed Onion Roast Beef
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 slices beef (roast beef)
- 500 g onion (s)
- 400 ml beef stock or beef broth
- 250 ml red wine
- Fat (Thea Roast and Juice Master) or oil
- Pinch (s) salt and pepper
- some flour
- lots oil for frying
- Paprika powder
- mustard
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into thin rings. Mix the flour with the paprika powder and turn the onion rings in it. Bake the rings little by little in plenty of oil until crispy and golden, then set aside.
- Pound the beef lightly and cut into the sides. Salt, pepper and coat one side with mustard. Brown the Thea Roasting and Juice Master in a pan and fry the meat on both sides. Then take out the meat. Deglaze the roast with red wine. Add the beef stock and half of the crispy fried onions and bring to the boil. Finally add the meat again. Put the lid on, turn the heat to a low level and let everything simmer until soft (varies depending on the thickness and size of the meat - takes about 60-180 minutes). The sauce is wonderfully creamy after the long cooking time thanks to the onion.
- Arrange the roast beef on plates, pour the sauce over them and sprinkle with the remaining onion rings. Serve immediately.
- I serve the roast beef with my homemade croquettes.
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