Onion roast beef

Name: Onion roast beef
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4-6 discs (à 180 g) Roast beef (rump steaks); 7-10 Tbsp salt, black pepper; 7-10 Tbsp Flour; 2 TABLESPOONS oil, 2 tsp tomato paste; 1 TEASPOON clear soup; 600 g Carrots; 400 g Onions; 3-4 Stem(s) Parsley; 1-2 TABLESPOONS Butter; 1-2 TABLESPOONS darker; 7-10 Tbsp Sauce thickener

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4-6 discs (à 180 g) Roast beef (rump steaks)
7-10 Tbsp salt, black pepper
7-10 Tbsp Flour
2 TABLESPOONS oil, 2 tsp tomato paste
1 TEASPOON clear soup
600 g Carrots
400 g Onions
3-4 Stem(s) Parsley
1-2 TABLESPOONS Butter
1-2 TABLESPOONS darker
7-10 Tbsp Sauce thickener

Directions

1
Dab meat dry, season and turn it in flour. Heat 1 tablespoon of oil in a large pan with a lid or a roaster. Fry the meat for about 2 minutes on each side
2
Sweat the tomato paste briefly. Stir in 1/2 l water and stock. Bring to the boil, cover and stew for 30-40 minutes
3
Peel, wash and slice the carrots. Peel onions and cut into thin rings. Wash and finely chop parsley
4
Steam the carrots for about 8 minutes in a little boiling salted water. Fry onions in 1 tbsp. hot oil until golden brown, season. Drain the carrots, toss in butter
5
Take out the meat. Add some water to the stock if necessary, bring to the boil. Stir in the sauce thickener, continue to simmer for about 1 minute, season to taste. Arrange everything, garnish with parsley. Spaetzle go well with it