Lightly pound the slices of roast beef, briefly cut the edges of the skin at intervals of 1.5 cm. Salt and pepper on both sides, dip lightly in flour and fry quickly on both sides in a pan with the oil. Remove and keep warm. Pour off the drippings, add a little butter, boil with the soup to a juice and pour over the roast. Peel and cut the onions into rings, dust with a little flour, mix well and fry in very hot oil until golden. Remove, drain and place on the slices of roast beef. If a good portion of finely chopped garlic – often derisively called the little man’s vanilla – is also stewed, the dish is called vanilla roast.
Viennese Onion Roast
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Rating: 3.8414 / 5.00 (227 Votes)
Total time: 30 min
Servings: 4.0 (servings)
Ingredients:
Instructions: