Onion Roast

For the onion roast, finely chop the onion. Heat the clarified butter. Sauté the onion very slowly in the clarified butter so that it browns nicely.

Cut the cutlets a little at the edge and season them really well with pepper. Turn them in flour and then add them to the onion in the pan and let them brown briefly.

Then add water and a slice of lemon and simmer for 2-3 hours (depending on the cutlets) until the cutlets are really tender. (You can always add a little water if it gets too little).

When the meat is tender, dust some more flour into the sauce with the sieve and stir well. Stir in a lot more Maggi into the sauce and add 2 large spoonfuls of sour cream. Serve the onion roast.

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