Swabian Zwiebelrostbraten (Updated - v2)

 

Preparation time around 1 hour!

Swabian Zwiebelrostbraten needs handmade Spätzle

Preparation You'll need: A non-coated steak pan . (if you don't have one, you can also do everything in just one big pan, first the meat, then put it on the side, then the onions - but then it takes a good bit longer). A large non-stick pan for the onions
Ingredients (for 2 or 3 persons) 2 or 3 slices , ea. around 250-300 grams either (classic) roastbeef or I love to buy dry-aged entrecôte. 3-4 large vegetable onions (I always take only the large rings, and the middle parts go on the side). 1 Tbsp tomato paste 750 ml beef stock Some concentrated butter Salt, pepper, flour For this you definitely need Spätzle and/or good fresh bread (such as farmhouse bread)
First steps First of all, because it takes the longest: Cut the onions into large rings. Then put the rings in the coated pan with 1-2 Tbsp butaris and fry over a good medium heat until light brown to very dark, depending on your taste. I prefer them almost black. This may well take about 30 minutes. In the meantime... For classic roast beef: Lightly pat the slices of meat with your hand and cut the fat around the edge several times. Season a little with salt and pepper and coat in flour. If you also make spaetzle, now would be the time to make the dough.
Fry the meat Heat a little fat (max. 1 Tbsp. Butaris) and fry the meat over a rather high heat for approx. 3 minutes on each side until brown. Remove from the pan and put to one side. I have a special steak pan, for really great grilled steaks, but this (non-coated) does not get on with the onions. In the meantime (if spaetzle are on the menu) you can heat the large pot of water for spaetzle.
Final steps Deglaze the onions with the beef stock, add 1 Tbsp tomato paste, salt and pepper to taste. Bring to the boil and then tip into the steak pan. Put the slices of roast beef in and simmer on a low heat for five minutes. If you also make spaetzle: It's now or never! If you have done everything right, the meat should be nice and soft, still slightly pink inside, and it should not taste cooked.