Onion meat with mashed potatoes

Ingredients for 4 servings:

• 600 g beef, cooked from the previous day
• 4 onions
• 1 tbsp flour
• 100 g clarified butter
• 400 ml beef stock
• 250 ml broth (meat broth)
• salt and pepper
• 1 tsp marjoram
• 1 bunch of parsley
• 4 servings of mashed potatoes

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Cut the cold, cooked beef into finger-thick slices, coat in flour, and set aside. Heat half of the clarified butter in a pan and sear the meat slices on both sides. Remove from the pan and keep warm. Peel the onion and slice into rings. Brown well in the same pan, then deglaze with the beef stock and cooking broth and simmer slightly (add cooking broth only as needed). Add the meat to the sauce, season with salt, pepper, and marjoram, and let it simmer. Wash the parsley, shake dry, and finely chop. Arrange the meat slices on plates with the mashed potatoes, add the onion sauce, and serve sprinkled with parsley. I keep the meat and mashed potatoes warm in a chafing dish (approx. 85°C) for about an hour before serving; this makes the meat even more tender.