Mushroom and potato strudel with roasted onions in rosehip sauce

Ingredients

Directions

1. 1

   Onions peel, in thin rings cut or slice. Dab meat dry, cut the fat edge a few times. Heat 2 tablespoons of clarified butter in a large pan or wide frying pan. Fry the steaks for 4-5 minutes while turning, seasoning with salt and pepper. Take out the meat

2. 2

   Fry about 2/3 of the onion rings in the frying fat. Sprinkle 1 tbsp. flour over it, add the stock while stirring. Season with salt and pepper. Place the steaks on top and braise covered for about 2 hours at low heat. After half of the cooking time turn the steaks once

3. 3

   For the strudel, wash the thyme and shake dry. Pluck the leaves and chop them finely, except for a little to garnish. Wash and clean the porcini. Clean and shred the mushrooms. Cut mushrooms into slices. Wash and peel potatoes and cut them into fine cubes. Heat 1 tbsp. clarified butter in a pan and fry the potatoes until golden brown. Add mushrooms and fry for another 5 minutes, season with salt and pepper. Add the thyme, remove from heat and let cool down

4. 4

   Let the strudel dough rest in the closed package for about 10 minutes at room temperature. Melt butter in a pot. Place a damp tea towel on the work surface, place a dry cloth on top. Remove the strudel sheets from the package and unfold them. Carefully place 1 sheet on the cloth, spread a thin layer of butter on it. Place the remaining 3 leaves on top, each turned by 45°. Spread each leaf thinly with butter in between.

5. 5

   Sprinkle the strudel dough on the bottom 2/3 with breadcrumbs. Leave an approx. 2 cm wide edge on each of the 3 sides. Season to taste. Set aside some porcini for garnishing. Spread the rest of the filling on the breadcrumbs. Fold the pastry slightly over the filling on both sides. Then roll up the strudel and place it with the seam facing down on a baking tray lined with baking paper. Spread with the rest of the butter. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes

6. 6

   Swirl the rest of the onion rings and 2 tbsp. flour in a bowl. Heat 1 tbsp. clarified butter in a coated pan. Fry the onions until golden brown, lightly salt them. Remove the strudel from the oven and let it rest for about 5 minutes. Stir the jam into the onion sauce, season the sauce with salt and pepper. Cut the strudel into slices. Arrange roast beef with sauce and strudel on plates. Finally, spread the fried onions on the meat. Garnish with set aside thyme and mushrooms