Onion steaks with mushrooms and fried potatoes

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly, cover and cook in plenty of boiling water for 20-25 minutes. In the meantime peel onions, dice one and cut the rest into rings. Clean the mushrooms. Wash parsley, shake dry and cut into fine strips. Drain potatoes, rinse and peel. Cut potatoes into slices.

2. 2

   Heat 30 g clarified butter in a coated pan. Fry the potatoes for 8-10 minutes until crispy brown, turning them over. Add onion cubes 2 minutes before end of cooking time. Season potatoes with salt and pepper and fry until done. Keep the fried potatoes warm. Heat 15 g clarified butter in a second large pan and fry the mushrooms for 5-6 minutes, turning them over. Mix in half of the parsley and season with salt and pepper. Remove from the pan and keep warm. Put 15 g clarified butter into the hot pan. Fry the onions for about 5 minutes, turning them over. Remove from the pan.

3. 3

   Mix in half of the parsley and season with salt and pepper. Remove from the pan and keep warm. Put 15 g clarified butter into the hot pan. Fry the onions for about 5 minutes, turning them over. Remove from the pan. Dab rump steaks dry with kitchen paper and cut the fat edge 2-3 times. Put 20 g clarified butter into the hot pan, heat up and fry the steaks for 2-3 minutes on each side (pink/medium). Season the steaks with salt and pepper, take them out of the pan, wrap them in aluminium foil and let them rest for about 2 minutes. In the meantime, fry the onions in hot frying fat until crispy brown, turning them and seasoning with salt and pepper. Arrange the steaks with the onions, fried potatoes and mushrooms on plates. Put a dash of crème fraîche on each mushroom and serve sprinkled with the rest of the parsley.

4. 4

   Dab rump steaks dry with kitchen paper and cut the fat edge 2-3 times. Put 20 g clarified butter into the hot pan, heat up and fry the steaks for 2-3 minutes on each side (pink/medium). Season the steaks with salt and pepper, take them out of the pan, wrap them in aluminium foil and let them rest for about 2 minutes. In the meantime, fry the onions in hot frying fat until crispy brown, turning them and seasoning with salt and pepper. Arrange the steaks with the onions, fried potatoes and mushrooms on plates. Put a dash of crème fraîche on each mushroom and serve sprinkled with the rest of the parsley.

Nutrition Facts

KCAL
630 kcal

CARBS
36 g

FATS
32 g

PROTEINS
47 g