roast beef with onions

Ingredients for 4 servings:

• 800 g roast beef
• 500 g onion(s)
• 250 ml red wine
• 400 ml beef stock
• 70 g butter, ice-cold
• 1 tsp tomato paste
• Mustard
• Paprika powder
• Flour
• salt and pepper
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Rinse the roast beef, pat dry, and score the fatty side crosswise. Cut the meat into four equal slices and pound each one slightly flat. Season both sides with salt and ground pepper. Brush one side of the meat with mustard. Peel the onions and slice them into fine rings. Mix the flour with the paprika and place in a deep plate. Toss the onion rings in the paprika-flour mixture. Heat vegetable oil in a pan and fry the onions over medium heat until golden brown. Season with a little salt. Keep warm. Heat two tablespoons of vegetable oil in a pan and sear the roast beef slices on the side without mustard for two to three minutes, then turn them over and fry on the mustard side for another two to three minutes over medium heat. Remove, wrap in aluminum foil, and let rest. Stir the tomato paste into the pan juices and deglaze with red wine. Pour in the beef stock and let the sauce simmer for five minutes. Season generously with salt and freshly ground pepper. To thicken, vigorously whisk in the ice-cold butter cubes. Serve the meat on warmed plates, drizzle with sauce, and scatter the onions on top. It tastes great with fries, but since it’s a Swabian dish, spaetzle is a must!