Beef rump steak with red wine onions

Ingredients for 1 servings:

• 125 g beef steak(s) (beef rump steak)
• 125 g onion(s)
• 1 garlic clove(s)
• 50 g red wine, dry
• 70 g water
• 1 tbsp balsamic vinegar
• 1 tsp beet syrup
• 1 tbsp rapeseed oil
• 6 g butter
• 2 tsp, str. Thyme, shredded
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Remove the steak from the refrigerator 30 minutes before cooking! First, chop the onions and garlic into small pieces. Then place a pan, preferably ceramic, on the hob and heat (electric hob mark 4). Add oil and butter to the pan. Place a second pan, preferably iron, on the hob and heat (electric hob mark 5). As soon as the butter starts to bubble, add the chopped onions to the ceramic pan, distribute them evenly, and sauté for 4 minutes. While the onions are sautéing, add the steak (without oil) to the second pan and cook for longer or shorter, according to your taste. Return to the onions. After 4 minutes, add the garlic to the onions, stirring constantly. After one minute, deglaze the onions and garlic with red wine and water. Add the balsamic vinegar, sugar beet syrup, and thyme and simmer over low heat until the steak is done, stirring occasionally and seasoning with salt and pepper to taste. Season the finished steak with salt and pepper and place it on a plate. Serve the onions alongside. Serve with potato pancakes or potato pancakes.