Rump steak in onion sauce with fried green asparagus

Ingredients for 3 servings:

• 3 rump steaks
• 1 kg asparagus, green
• 2 onions
• 250 ml beer, light (Augustiner Lager is best)
• 200 ml beef stock
• 1 herb butter
• 100 ml gravy
• butter
• Maggi
• salt and pepper
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Low-carb

Clean the asparagus and cut into pieces about 3 cm long. Peel the onions and slice them (not too finely). For the onion sauce, heat a saucepan and melt the herb butter. Add a little oil and slowly sauté the onions. Season the onions with salt, pepper and a few dashes of Maggi and deglaze with half of the beer. Allow the beer to reduce, add the beef stock and bring to a boil. Reduce over medium heat until the liquid has almost completely evaporated. Add the remaining beer and the meat juices and simmer until the desired consistency is achieved. Melt a little butter in a pan. Add the asparagus and season with salt and pepper. Fry until the asparagus has the desired roasted aroma. Then keep warm over low heat. Meanwhile, fry the steaks until the steaks are cooked to your liking.