Roast Onion Roast with Fried Potatoes

Preparation of the sauce

1. The bones are seared in oil and then taken out of the pot. Dissolve the toasting arms that have formed at the bottom of the pot with a little water and keep them. Chop carrots, onions and celery, fry in oil (there should always be roasted aromas on the bottom). Add tomato paste and roast for 1 minute, now always add a little water and stir until the aromas on the bottom have dissolved. Continue to fry until the aromas reappear, repeat the process 3-4 times as described above. Now deglaze with the red wine. Add all the spices except the parsley and rosemary. Add the bones, beef stock and water, reduce the sauce and season with salt and pepper. Shortly before the end, when the sauce is reduced by the amount of water, parsley and rosemary are added to the pot. Let it simmer for a short time (approx. 5 minutes) and then pour the sauce through a sieve. Put the sifted sauce back into the saucepan. To thicken, stir some cornstarch in water and add a piece of cold butter (best thicken the sauce with a hand blender).

Preparation of fried potatoes

1. Boil the potatoes with their skins in water so that they are too cooked, let them cool down. Peel cold potatoes and cut into slices of the same size. Peel the onion and cut into very fine cubes. Either buy the bacon diced or cut it yourself into small cubes.
2. Heat the pan strongly, add the rapeseed oil along with the potato slices. Once the potatoes have been roasted nicely, the heat is reduced. Add the onion and bacon but do not let it burn. Season with salt and pepper, caraway seeds, freshly cut parsley on top and you’re done.

Preparing onions

1. Heat a stainless steel pan and slowly fry the onions, peeled, halved and cut into strips in a little rapeseed oil over medium heat. Keep stirring until the onions are evenly roasted. When the onions are browned enough and there are brown spots on the bottom of the pot, add a pinch of sugar. Stir briefly and in the next step deglaze with brandy. Finally, season with a little salt and put the onions aside with the lid closed and keep them warm.

Preparation of beef steak

1. Heat the pan strongly, add the olive oil, rosemary sprig and the clove of garlic pressed on with the palm of your hand. Beef steak, bloody, medium or well cooked as desired. Take the finished beef steak out of the pan and let it rest briefly.
2. Now take a warm plate, first place the fried potatoes. A little sauce on the opposite side to put the beef steak on. The onions go on top of the beef. Add a salad and you’re done.