Fry the seasoned and mustarded reed lid well on all sides in the preheated frying pan and remove it. Then roast the sliced onions in the same frying pan until golden brown, and place the pre-fried reed lid on top of them. Extinguish with a little bit of water and steam for about 1 hour with the lid closed at 160 °C in the oven. Portion the reed lid and serve with the onion sauce. Serve with cabbage fritters.
Gasthof “Zur Linden” Pillgrab family Rieddeckel: breast rib meat from the beef