Zwiebelrostbraten

Ingredients

• 4 slices roast beef
• 2 large onions
• 2 tbsp flour
• Salt
• Pepper
• 2 tbsp oil
• 3 tbsp butter
• 0.125 l beef broth
• 4 Carrots
• 400 g celery
• potato dumplings
• 800 g waxy potatoes
• 2 Eggs
• 150 g flour
• Salt
• pepper (ground)
• nutmeg
• 2 tbsp clarified butter

Instructions

1. 1.

   Peel and cut carrots and celery into sticks or matchsticks. Blanch in boiling salted water for about 2 minutes, then shock in cold water and drain.

2. 2.

   Wash the beef slices, pat dry, flatten slightly, and score the fat edges. Season with salt and pepper, coat in 2 tbsp flour. Peel onions and slice into even thin rings. Heat oil in a pan and brown the beef slices, about 4 minutes per side. In another pan, melt 2 tbsp butter and cook onion rings until golden yellow. Drain the butter and deglaze the pan with beef broth. Pour over the roast beef slices and garnish with onions.

3. 3.

   Toss root vegetables in remaining butter and add to the roast beef. Serve with potato dumplings if desired.

4. 4.

   For the potato dumplings, wash potatoes, cover with salted water and cook for 30 minutes. Peel and press hot through a potato ricer. Let cool. Add eggs and flour, mix into a smooth dough, season with nutmeg, salt, and pepper. With floured hands, shape finger‑thick, thumb‑long rolls with pointed ends.

5. 5.

   Drop the dumplings into plenty of boiling salted water and let them sit on low heat for about 2 minutes. Remove, plunge into cold water, then drain well on a sieve. Before serving, fry in hot clarified butter until golden brown.