Onion Roast

For the onion roast, pound the roast or the beef tenderly (or better just press it through with your fingers), cut several times at the edges, salt, pepper and flour one side.

Heat clarified butter in a pan and fry the roast in it first on the floured side and then on the other side for 2 to 3 minutes each until crispy.

At the same time, fry sliced onions in plenty of fat until golden brown and drain on a paper towel.

Arrange finished roast on warmed plates and sprinkle with onions. Pour soup over the remaining roast stock in the pan, let it boil down a bit, thicken the sauce with pieces of butter and pour the juice over the roast beef slices.

Serve the roast with roast potatoes and, to taste, with pickled cucumber and hot mustard.

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