Roast beef with onions

Ingredients for 4 servings:

• 4 slice(s) roast beef, approx. 200 g – 250 g per slice
• 3 onions
• 1 clove(s) garlic
• 1 tsp sugar
• 2 tsp tomato paste
• 8 tbsp oil, preferably olive oil
• 250 ml veal stock
• 100 ml red wine
• 2 tbsp flour
• 3 tsp paprika powder, sweet
• salt, pepper
• 1 tbsp butter, cold
• 500 ml oil (frying oil)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Quarter 1 onion and cut into fine strips, thinly slice the garlic clove, heat 4 tbsp olive oil in a pan, fry the onions, season with salt and sugar and fry over medium heat for 3 minutes. Add the tomato paste and fry for 5 minutes, stirring, then deglaze with red wine and let it almost reduce. Pour in the veal stock and simmer over medium heat for about 10 minutes. Finely slice the remaining onions, mix with the paprika and flour, heat the frying oil in a pan and fry the onions until golden brown, then drain on kitchen paper. Score the fat edge of the roast beef slices several times down to the meat, brush with olive oil and season with salt. Fry in a hot pan for 3 minutes on each side, season with pepper and wrap in aluminum foil and let rest for 3 minutes (medium rare). Remove the onion sauce from the heat, stir in the cold butter, season with salt and pepper. Serve the steaks with the sauce and the fried onions. Cheese spaetzle or spaetzle go best with it.