Onion steaks with fried potatoes

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 5 m.-sized onion(s)
• 400 g mushrooms, small, white
• some parsley, flat
• 7 tbsp clarified butter
• salt and pepper
• 4 rump steaks (200 g each)
• 4 tbsp crème fraîche or sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Wash the potatoes and boil in water for about 20 minutes. Rinse, peel, and let cool. Peel the onions. Dice 1 onion and cut the remaining onions into rings. Clean and wash the mushrooms if desired. Wash, pick, and strip the parsley. Slice the potatoes. Heat 3 tablespoons of clarified butter in a large pan. Fry the potatoes for 8-10 minutes, turning occasionally. Briefly fry the diced onions. Season with salt and pepper. Heat 1-2 tablespoons of clarified butter in a second pan. Fry the mushrooms for 5-6 minutes. Stir in half the parsley. Season with salt and pepper. Remove from the pan, add to the fried potatoes, mix, and keep warm. Heat 1 tablespoon of clarified butter in the hot mushroom frying fat. Brown the onion rings in it and remove. Wash the rump steaks and pat dry. Score the fat edge a few times. Heat 2 tablespoons of clarified butter in the frying fat. Fry the steaks for 3-4 minutes per side, season, and wrap in aluminum foil. Let rest briefly. Fry the onion rings in the hot frying fat until crispy, turning occasionally, and season. Serve everything. Serve with the crème fraîche. Sprinkle with parsley.