Roast Beef with Crispy Onions and Rosemary Potatoes
- For the roast beef
- 4 slices Roast beef
- 2 large onions
- 2 tablespoons Pastry flour
- 2 tablespoons vegetable oil
- 3 tablespoons butter
- ⅛ liter Beef broth (from a jar)
For the roast beef: Rinse the beef slices, pat dry, pound flat and trim fat. Season with salt and pepper to taste. Coat 1 side of the beef slices with the flour. Peel the onions and cut into thin rings. Heat the oil in a skillet. Add the beef and cook on the floured side for 4 minutes. Turn the beef and cook for another 3 minutes. Remove and set aside.
Heat 2 tablespoons of the butter in another skillet. Add the onions and cook until golden.
Pour the vegetable broth into the beef skillet and stir to pull the browned bits from the bottom of the pan. Stir in the remaining tablespoon of butter. Pour over the beef slices and garnish with the fried onions.
For the rosemary potatoes:
Peel the potatoes and quarter lengthwise or cut into wedges.
Heat the oil in a large skillet set over medium heat. Add the potatoes and cook until golden brown. Sprinkle with the rosemary, and season with salt and pepper to taste. Serve with the beef.