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Swabian roast beef

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Ingredients for 1 servings:

  • 1 slice(s) beef (roast beef), approx. 150 – 250 g
  • 1 onion(s), cut into fine rings
  • salt and pepper
  • Fat for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

The roast beef must be well-hung and marbled, as the fine veins of fat make the meat juicy and tender during roasting. It should not be pounded; the fat should be scored several times, but it should never be removed. Sear the roast beef in plenty of fat for 3-4 minutes on each side, then season well with salt and pepper. Reduce the heat to low, turning frequently, for another 5 minutes. Transfer to a preheated plate and cover with aluminum foil. Fry finely chopped onion rings in the remaining fat until light brown, season with salt, and arrange on top of the meat. Side dish: sauerkraut with spaetzle.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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