Onion meat with roast beef

Ingredients for 3 servings:

• 3 slice(s) of roast beef, approx. 1.5 cm thick, 180 – 200 g each
• 2 onions
• 50 ml Sherry or Metaxa
• ¾ liter of water
• salt and pepper
• 1 dash of oil for frying
• e.g. sauce thickener or cornstarch for thickening

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 15 minutes

Season the meat on both sides with salt and pepper and pound lightly. Finely dice the onions. Heat a sufficiently large pot and add oil (not olive oil) so that it covers the bottom. Brown the meat on both sides until it has a nice light brown color. Remove the meat from the pot. Now sauté the onions in it until they are nicely browned. Do not let them burn. This takes about 15 minutes and you can lightly add Metaxa or sherry every now and then. When the color is right, deglaze with a little sherry or Metaxa, return the meat to the pot and add about 0.75 liters of water. Simmer with the lid on over low heat for about 45 minutes. Season with salt and pepper to taste and thicken slightly. Serve with boiled potatoes or potato dumplings.