Roast beef with crispy onions

Ingredients for 4 servings:

• 4 slice(s) beef (roast beef) each 120g to 180g
• 40 ml oil
• 2 tsp salt
• 1 tsp ground pepper
• 1 tbsp butter
• some beef broth
• 4 large onions
• 6 tbsp flour
• ¼ liter of oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Viennese roast beef with onions

Lightly pound the roast. Do not cut away the skin, but only make slits every 1.5 cm with a knife to prevent the meat from curling during cooking. Season both sides with salt and pepper and lightly coat in flour. Sear quickly on both sides in a pan with a little heated oil. Then remove from the pan and keep warm. Drain off the cooking fat. Foam the butter in the same pan. Bring to a boil with the beef broth and return the roast to the pan. Keep warm. Now coat the onion rings in flour (works best in a freezer bag – add the onion rings and flour, shake gently and turn). Then fry in the heated oil until crispy and golden brown. Transfer the roast to plates with the broth and serve with fried onions. Serve with fried potatoes.