Roast beef with onions

Austrian dish

Ingredients for 4 people
700 g fillet of beef
4 onions
150 ml red wine
Flour
Pepper
Salt
3 tablespoons beef stock

Preparation
Cut the fillet of beef into slices about 2-3 cm thick. Season with salt and pepper and dust with flour.

Preheat the oven to 100 °C (210 °F). Fry the slices of beef in very hot oil in a frying-pan (skillet) for one minute, turn and fry on the other side for one minute. Remove from the pan, wrap in tinfoil and place in the oven for approx. 1 hour.

Finely chop one of the onions and fry in the fat from the meat until transparent. Add the red wine and a little water or stock and simmer. Season to taste with the beef stock and a little salt, if necessary.

Thinly slice the remaining 3 onions and fry in plenty of hot fat until crispy.

Arrange the slices of meat on warmed plates, scatter the fried onion rings over the meat and spoon over the sauce.

Serve with cheese spaetzle noodles and a green salad or lamb’s lettuce.

Enjoy your meal.