Roast Beef with Fried Onions and Pretzel Dumplings

5 from 3 votes
Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 288 kcal


  • 5 Discs Roast beef
  • 3 Pc. Onions white
  • 1 Pc. Red Onion
  • 50 g Flour
  • 200 ml Rapeseed oil
  • 1 kg Forest mushrooms
  • 2 bunch Parsley
  • 1 pinch Sugar
  • Salt
  • Pepper
  • 300 ml Cremefine
  • 1 Pc. Clove of garlic
  • 125 g Butter
  • 5 Pc. Pretzels old
  • 2 Pc. Eggs
  • 300 ml Milk warm
  • 1,5 tbsp Freshly chopped parsley


Pretzel dumplings:

  • Remove the salt from the pretzels and let them dry until they are hard (approx. 2 days).
  • Cut the pretzels into small pieces and place in a bowl. Put the eggs in the milk. Season with nutmeg.
  • Pour egg milk over the pretzels, fold in parsley and onions (sweat a little beforehand). Season with salt and pepper and let steep for 20 minutes.
  • Spread out a sheet of aluminum foil, place a sheet of cling film on it and spread the dumpling mixture on it lengthways.
  • First wrap the mixture in cling film, then roll up the aluminum foil like a sausage. Twist the ends together tightly.
  • As soon as these are cold, fry them in the parsley butter until golden brown.

Mushroom sauce:

  • Spread the mushrooms on kitchen paper and let thaw. As soon as they are thawed, fry them in a saucepan with oil with diced onions.
  • Simmer for about 5 minutes and then add the Cremefine. Let everything simmer over low heat for about 15 minutes. As soon as it starts to thicken, add coarsely chopped parsley.
  • Peel the red and white onions, cut into rings, flour and fry in a saucepan with rapeseed oil.

Roast beef:

  • Cut the meat on the edge of the fat and season with salt and pepper on both sides. Then fry medium on both sides.


Serving: 100gCalories: 288kcalCarbohydrates: 3gProtein: 2.5gFat: 30.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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