Tastes of Europe

Schwäbischer Zwiebelrostbraten

INGREDIENTS (serves 4)

• 4 rump steaks
• Olive or rapeseed oil
• 4 to 6 medium-sized onions
• 3 tablespoons of clarified butter
• 500 ml of beef stock
• 250 ml of dry red wine
• Salt and pepper
• Fresh thyme in a linen bag

To be served with sautéed potatoes and
a mixed salad.