Beef roulades with crispy onion rings

Ingredients

• 8 hip steaks (very thinly sliced)
• Salt
• Pepper (freshly ground)
• 1 Tbsp clarified butter
• 1 Avocado
• 2 red chili peppers
• 1 Red Onion
• juice of one lemon
• 50 g coarsely grated Gouda
• Salt
• Pepper (freshly ground)
• 400 g onions (cut into rings)
• 80 g flour
• 30 g grated Parmesan
• 0.5 tsp Curry Powder
• 1 egg yolk
• 1 tbsp oil
• 150 ml light beer
• 2 egg whites
• flour (for coating)
• fat (for frying)

Instructions

1. 1.

   For the batter mix flour, cheese, curry, egg yolk, oil and salt, then stir in the beer. Whisk the egg whites until stiff and fold into the batter. Heat the frying fat in a deep fryer to 180°C.

2. 2.

   Coat onion rings in flour, press them through the batter with a fork and fry each side until golden yellow. Remove with a slotted spoon and drain on kitchen paper. Set aside warm.

3. 3.

   For the filling cut the avocado in half, remove the pit, loosen the flesh from the halves and dice finely. Wash and clean the chili peppers. Slice one pepper lengthwise, deseed and finely chop; slice the second into rings. Peel the onion and dice finely.

4. 4.

   Combine avocado, chili, onion and cheese, stir in lemon juice and season with salt and pepper.

5. 5.

   Brown the steaks in a large pan over hot clarified butter 2–3 minutes per side, then season with salt and pepper. On a plate lay some filling, roll up each steak, secure with small wooden sticks, and arrange on a plate with the remaining filling and onion rings.