roast beef with onions

Ingredients for 4 servings:

• 4 slices of roast beef or entrecôte
• 2 onions
• 600 ml beef broth
• 100 ml red wine
• Butter, cold
• Flour
• Salt and pepper, from the mill
• oil
• cornstarch

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Slice the onions into rings and lightly coat with flour. Fry in hot oil until golden brown, stirring frequently. Remove from the oil and drain on kitchen paper. Season the meat with salt and pepper and flour one side. Brown the flour-side down in hot oil. Turn over, fry briefly, remove from the oven, and keep warm. Deglaze the pan with red wine and reduce. Pour in the beef broth and reduce again until a nice dark sauce forms. Season with salt and pepper and drizzle with cold butter. If desired, thicken the sauce with a little cornstarch. Return the meat to the sauce and let it simmer briefly. Arrange on plates, baste with the sauce, and top with the lightly salted onion slices. Serve with rice, boiled potatoes, or fried potatoes.