John Myers
Ingredients for 4 servings:
- 4 beef steak(s) (roast beef schnitzel), e.g. entrecôte, rump steak
- 600 g onion(s)
- 125 ml gravy (ready-made product or homemade)
- 250 ml beef broth (beef soup)
- salt and pepper
- 1 tbsp paprika powder
- 100 g flour
- 5 tbsp olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Peel and thinly slice the onions, toss the sliced onions in a mixture of flour and paprika, and shake well. Fry in plenty of oil until golden brown and drain well. Lightly pound the meat, score the edges, and coat in heavy-duty flour. Brown the roast beef on both sides in a little oil over medium heat. Keep the meat warm, reserving any juices. Pour over the broth and meat juices, add one-third of the roasted onions, and bring to a boil. Add the roast beef and meat juices and let it simmer briefly. Serve the roast beef with the juices and sprinkle with the remaining fried onions. A classic side dish is roasted potatoes and a green salad.
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