Gently tap the roast on both sides with a meat mallet. To prevent the roast from bulging during roasting, it is advisable to slightly incise the edge at regular intervals (approx. 2 cm).
Season with salt and pepper and turn the roast slices in flour on both sides.
Heat the clarified butter in a large frying pan and brown the roast slices on both sides (about 3-4 minutes per side). When the roast is done, remove from the pan and keep warm wrapped in aluminum foil.
In the meantime, pour off the excess roast fat and boil up some soup with a dash of vinegar and a little mustard. Once the sauce has come to the boil, stir in cold pieces of butter, add salt and pepper.
Peel the onions and cut them into very thin rings and fry them quickly in oil in an extra pan.
Turn the onion roast again briefly in the sauce and arrange on a plate.
Pour the sauce over it and garnish with the fried onion rings.
Preparation Tip:
Roast potatoes or mashed potatoes go very well with the onion roast.
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