Swabian Roast Beef
- 4 slices of roast from well-hung roast beef (each approx. 180g)
- salt & pepper
- some Heimatsmühle Type 405 Wheat Flour
- 3 tbsp. fat
- 3 medium-sized onions
- 1 tsp. tomato paste
Pound the meat slices lightly with the back of your hand, and score the fat around the edge several times. Season the meat with a little salt and pepper and coat in Heimatsmühle wheat flour.
Then place in the hot fat and fry on each side for about 6 minutes until brown. Remove from the pan and keep warm.
Put the onions cut into rings or slices into the fat and fry until lightly brown, then deglaze with ¼ l of water and add the tomato paste and stir through.
Season the sauce to taste, bring to a boil, add the slices of meat, and steam for another 5 minutes.
Our tip: Serve the Swabian Roast Beef with Spaetzle and a fresh, green salad.