Roast beef with onions and bacon potatoes

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and cook covered in boiling water for about 20 minutes. Drain, rinse with cold water and remove the skin. Let the potatoes cool down and cut into slices. Peel onions and cut into rings, except for 2 white ones. Chop the remaining onions finely. Dice bacon as well. Wash the meat, dab dry, cut the fat edge a few times

2. 2

   Heat 1 tablespoon of oil in a large frying pan. Leave the bacon in it until crispy, take it out. Add 3 tablespoons of oil to the bacon fat, heat it up and fry the potatoes for about 10 minutes, turning them over.

3. 3

   Heat 2 tablespoons of oil in a large pan or frying pan. Fry the meat for 4-5 minutes while turning, season with salt and pepper. Remove meat, keep warm or wrap in foil

4. 4

   Add 2 tablespoons of oil to the hot roaster. Swivel onion rings, paprika and flour in a bowl, tap thoroughly, fry in hot frying fat while turning until golden brown, salt lightly and remove. Add the onion cubes to the hot frying fat, sauté briefly, deglaze with stock and let it simmer for about 5 minutes

5. 5

   Fold the rendered bacon into the fried potatoes, season with salt and pepper. Season the boiled onion stock with salt, pepper and 1 pinch of sugar and thicken with sauce thickener. Arrange roast beef, onion sauce and fried potatoes on a plate. At the end, spread roasted onions extra over the meat. Garnish with cucumber fans

Nutrition Facts

KCAL
720 kcal

CARBS
42 g

FATS
38 g

PROTEINS
51 g