Entrecôte in the style of a roast beef with onions

Ingredients for 4 servings:

• 4 slice(s) of entrecôte(s) of 250 g each, approx. 1 kg in total
• 800 g onion(s), peeled, sliced
• 30 g tomato paste
• ⅛ liter red wine, strong
• ½ liter beef bouillon, strong
• some salt and pepper, from the mill
• some flour
• 2 dl oil, for frying
• 2 tbsp fat, for frying
• 1 tbsp mustard, hot

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Beef cooked at low temperature

Rinse the meat in cold water and pat dry. Pound it slightly until tender, trimming any edges and tendons. Season with salt, pepper, and mustard. Preheat the oven to 80 to 90 degrees Celsius. Heat a little cooking fat in a frying pan and sear the meat quickly and vigorously for about a minute. Transfer to an ovenproof dish and set aside. Heat a little more cooking fat and fry half of the onions until golden brown. Then add the tomato paste over a low heat and fry until cooked through. Gradually deglaze with the red wine, continue frying for a while until a nice, dark color develops, then slowly add the stock. Bring to a boil briefly and then pour over the meat. Cover with silver foil and cook in the oven for 2 to 3 hours. Dust the remaining onions with flour and fry them in the oil until crispy. Finally, after serving, spread them over the meat.