Onion Roast

First, pound the meat, score the fat edge, season with salt and pepper.

Flour one side and fry with this side at the beginning in very hot fat.

After about 3 minutes, quickly fry the other side for 2-3 minutes until tender. Remove the meat and keep it warm.

Deglaze the frying residue with a little soup, mix well and pour over the Beiried.

Peel onion, cut into strips or slices, fry in a pan with hot butter until crispy brown.

Arrange the meat and serve topped with onion rings.

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