Beef steak with beer onion sauce and French fries

Ingredients

• fat (for frying)
• 600 g large, waxy potatoes
• 1 tbsp flour
• 1 tbsp butter
• 2 tbsp butter
• 5 onions
• 4 rump steaks (pre-cooked, about 180 g each)
• Salt
• pepper (ground)
• 2 tbsp Vegetable oil
• 1 tsp tomato paste
• 250 ml dark beer (or alcohol-free alternative)
• 100 ml beef stock
• 1 pinch pimento
• 1 pinch cloves powder

Instructions

1. 1.

   Preheat the oven to 160°C with upper and lower heat. Peel the onions, finely dice one onion and slice the remaining ones thinly. Wash the meat, pat dry, season with salt and pepper, and sear it in a hot pan with oil all around. Remove and let it finish cooking in the preheated oven for about 5-10 minutes. Add the diced onion to the hot pan, cook until golden yellow, stir in tomato paste, and deglaze with beer. Pour in the stock, add spices, season again, and simmer over medium heat for about 10 minutes.

2. 2.

   Meanwhile, heat the fat in a pot (about 165°C). It is ready when bubbles rise on a wooden spoon stick dipped into it. Peel the potatoes, cut them into evenly thick sticks, and pat dry. Add portions to the fat and cook for about 5 minutes until soft but still uncolored. Remove again. Raise the temperature to about 190°C. Fry the potatoes in batches for another 2 minutes until crisp and golden brown. Take out, drain well, and sprinkle with salt.

3. 3.

   Pass the beer sauce through a new pot, bring it back to a boil, and thicken with a little flour-butter mixture (equal parts flour and butter). In a hot pan, cook the onion rings in butter until golden brown on all sides. Plate the French fries with the rump steak, drizzle with the sauce, and garnish with the onion rings before serving.