Roast onion with beans and tomato vegetables
easy
45 mins
45 mins
Ingredients
- 500 g Cutting beans
- 7-10 Tbsp Salt
- 250 g cherry tomatoes
- 1 collar Parsley
- 250 g Onions
- 1 package (450 g) frozen croquettes
- 40 g Butter or margarine
- 7-10 Tbsp Lemon Pepper
- 4 R
- 7-10 Tbsp black pepper
- 2-3 TABLESPOONS Flour
- 2 TABLESPOONS Oil
- 1/4 l clear broth (instant)
- 2 TABLESPOONS dry red wine
- 2 TABLESPOONS dark sauce thickener
Directions
- 1
Clean, wash and cut the beans diagonally into pieces. Cook in little boiling salted water for 10-15 minutes. Clean, wash and drain the tomatoes. Wash parsley, dab dry and chop finely, except for a little to garnish.
- 2
Peel onions and cut them into rings. Spread the croquettes on a baking tray. Bake in the preheated oven (electric: 225°C/ gas: level 4) for 15-20 minutes. After 8 minutes, shake the baking tray.
- 3
In the meantime, heat 20 g fat in a pan and toss the tomatoes briefly in it. Add parsley and drained beans and season with salt and pepper. Place on a preheated plate and keep warm.
- 4
Heat the remaining fat in a frying pan and fry the onions until golden brown while turning, salt. In the meantime, wash the steaks, dab dry and flatten them slightly. Season with salt and pepper and turn in flour.
- 5
Heat oil in a pan and fry the steaks for 2-3 minutes on each side. Place the steaks on the vegetables. Add stock and red wine and simmer for 1-2 minutes. Add sauce thickener and bring to the boil again briefly.
- 6
Spread onions over the meat. Serve garnished with parsley. Serve with sauce and croquettes extra.
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