Carbonade has a small piece of fillet on the bone and remains juicy when roasted. Use 2 slices of carbonate of 200 g each. Slightly cut the edge of the grease at a distance of 1 cm. Cut the onion into slices. Heat the lard in a pan. Brown the carbonate for 1 minute. Do not turn until it can be easily detached from the bottom of the pan. From the other side sauté vigorously for 1 minute. Switch temperature to medium level. Season carbonade with pepper, salt and paprika powder. Turn the carbonate once more and leave it in the pan for only a short time until it is evenly browned. Take it out of the pan. Fry the onions briefly at medium heat until light and serve.

Servings: 2, Difficulty: 
Preparation time: 10 minutes, Total duration: 10 minutes

All data per serving:
344 kcal
3 g
43 g
16 g

(C)opyright by Marions Kochbuch