Roast Beef with Onions and Chicory Salad

5 from 4 votes
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 119 kcal


  • 5 slices Irish roast beef
  • 5 slices Mustard medium hot
  • 500 g Onions
  • 250 ml Red wine - dry
  • 400 ml Beef stock
  • 2 tbsp Butter - cold
  • 50 g Flour
  • 1 tsp Sweet paprika powder
  • Vegetable oil
  • For the salad
  • 6 small Chicory
  • 4 tbsp Red wine vinegar
  • 2 tbsp Olive oil
  • 1 Red Onion
  • 2 tsp Honey


  • Cut the fat side of the roast beef crosswise. This means that the meat does not curl when roasting. Knock them flat and season with salt and coarse pepper on both sides. Brush a slice of meat with 2 tablespoons of mustard.
  • Cut the onions into rings. Mix the flour with the paprika powder and turn the onions in it. Heat 2 tablespoons of oil in a pan and fry the onions over medium heat until golden brown.
  • Heat the remaining oil and fry the roast beef first on the meat side for about 3 minutes. Then turn on the mustard side and fry for about 3 minutes. Take out and leave to rest wrapped in aluminum foil.
  • Stir the tomato paste into the roast. Deglaze with red wine and stock. Simmer for 5 minutes and season with salt and pepper. Thicken with the butter. Arrange the steaks on the sauce.
  • Salad can be prepared and served at short notice. Clean the chicory, cut in half and remove the stalk. Cut fine strips. Also cut the onion finely into half rings and pour over the salad. Mix the vinegar, oil, honey and mustard together, season with salt and pepper and drizzle over the salad.
  • There was also delicious fried potatoes.


Serving: 100gCalories: 119kcalCarbohydrates: 10.9gProtein: 1.7gFat: 7.3g
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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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