Schwäb'scher Zwiebelrostbraten

ingredients:

2 slice/s of roast beef with fat rim, 3 to 3.5 cm thick
2 onion(s)
200 ml red wine (preferably trollinger)
300 ml beef stock
 	clarified butter
1 tbsp flour
 	Pepper, black, ground
 	salt


preparation
Working time: approx. 45 min. / Cooking/baking time: approx. 45 min. / Difficulty: normal / Calories p. p.: not specified

Bring the meat to room temperature and heat the oven to 80 degrees top and bottom heat ahead of time. Place a plate on the bottom of the oven and the oven rack on the middle rail.

Peel the onions and cut them into rings. Put some clarified butter in a pan, which should not be overheated, and roast the onion rings for about 15 minutes while stirring, so that they become soft and take on colour. As soon as they are brown, take them out, dab them on a kitchen towel, wrap them in aluminium foil and keep them warm in the oven.

Now increase the heat in the pan, salt the meat and fry it for about 1.5 minutes on each side. The steaks are then seasoned with pepper and placed in the oven on the grid, where they are allowed to cook gently for 30 minutes.

The heat in the pan is then reduced, the flour is added to the fat and stir in the trollinger (red wine) with a whisk. After boiling the wine briefly, add the beef stock, reduce the sauce to a creamy consistency and season with salt and pepper.

When the meat is ready, place the meat on a plate and garnish with the onion rings, add the side dish first and then the sauce.

In Swabian Württemberg, the traditional side dish is Spätzle or fried potatoes. If tradition is not important, French fries are also suitable. (no theyre not)

Hints:
You can remove the fat before serving or you leave the choice to the guest, but the meat should be fried and cooked in the oven with the fat in any case. For crunchier onions, they can also be fried separately in sunflower oil.


from: https://www.chefkoch.de/rezepte/2365841375709627/Schwaebischer-Zwiebelrostbraten.html