Entrecote with onions


Entrecote with onions





800 g beef (thick edge)

2 tbsp. melted butter or rendered beef lard

5-6 onions

salt, ground black pepper to taste



Cut the beef across the grain into slices approximately 1 cm thick. Beat lightly with a wooden hoe, add salt and pepper.

Place in a large frying pan or saucepan with very hot fat and fry on both sides until crispy.

Cut the onion into rings and fry it together with the meat until golden brown. If the meat is not ready yet, remove the onion and fry the entrecotes over low heat.

Garnish entrecotes with fried onions.



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Sauces for beef dishes