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Rustic onion beefsteak
1 serving
The onions are cut into rings, mealed in flour and deep fried. From the thickened part of the tenderloin, steaks with a thickness of 20-30 mm are cut, lightly beaten, sprinkled with salt and pepper, placed on a hot pan with fat and fried on both sides until a brown crust forms. When served, fried onions are placed on the finished beefsteak. Boiled or indulged vegetables, fried potatoes are served on the side dish. You can serve a combined side dish.
The onions are cut into rings, mealed in flour and deep fried. From the thickened part of the tenderloin, steaks with a thickness of 20-30 mm are cut, lightly beaten, sprinkled with salt and pepper, placed on a hot pan with fat and fried on both sides until a brown crust forms. When served, fried onions are placed on the finished beefsteak. Boiled or indulged vegetables, fried potatoes are served on the side dish. You can serve a combined side dish.
potatoes - 150 g, onions - 140 g, salt to taste, wheat flour - 4 g, lard - 10 g, pepper to taste, beef - 215 g, melted butter - 10 g
