Innviertler Onion Roast

For the Innviertler Onion Roast, finely dice or chop the onion. Put magarine in a high pan and fry onion on a higher heat until golden. In the meantime, pound the roast beef on one side. Then salt and pepper both sides and brush with mustard (not too little and not too much) and sprinkle with Maggi both sides. Dust one side of each roast with flour. Sear the roast beef well on high heat on both sides (so that the sauce darkens). Then pour in a good 2 cups of water and add 2 teaspoons of capers. Simmer on low heat with the lid half closed for an hour.

Then put the roast on the plate and add half a cup of sour cream to the pan (sauce) and mix well. Then thicken the sauce as needed. Bring to the boil briefly and the Innviertler Zwiebelrostbraten is ready.

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