Roast Beef with Onions

1. Teil/ Püree

1. Peel and chop the potatoes & parsley root. Put these in a saucepan and fill with lightly salted water. Bring to the boil and cook for about 15 minutes. In the meantime, knead the butter with one (1) tablespoon of wheat flour, chill.

1). Teil/ Zwiebelrostbraten

1. Peel the onions and cut into rings. Take a saucepan, pour the sunflower oil into it, heat it and fry the onion rings until golden brown, stirring constantly, turn. Then place on one or more kitchen creps so that excess fat can drain off.

2). Teil/Püree

1. Put some butter in a smaller pan and let it melt in it. Then add the chopped parsley to taste. Let fry for a short moment. Then pour off the water from the potatoes and lightly mash the whole thing. Add the parsley butter from the pan to the puree, stir again lightly salt and add nutmeg. Then put the lid on and keep it warm.

2). Teil/Zwiebelrostbraten

1. Rinse the beef hip steaks, pat dry and lightly season with salt and pepper. Dust one side of it with the leftover wheat flour. Take a large pan and add sunflower oil and heat. Place the steaks flour-side down and fry over medium heat for 2 to 3 minutes.
2. Then add the beef stock and cook the steaks for about 5 minutes with the lid closed. Then take it out and keep it warm as well. Now take the frozen flour butter out of the refrigerator and gradually add as much while stirring.
3. Let it boil down until the desired bond is there. If necessary, season the sauce with salt and gourmet pepper. Add the fried onion rings, stir in. Then take several flat plates and arrange everything on top. Serve immediately.