Beef Escalope With Onions

Preparation:

Preparation: Cut the onions into thin rings and sprinkle them with flour. Fry them in hot oil, turning them continuously, until they turn golden brown, then remove them with a spatula, arrange them in random order on the crepe paper and leave them warm. Beat the meat, cutting the edges, add salt and pepper and place it on one side on the flour. Heat the oil, put the meat on it floured side up, brown it and then turn it over, fry it again briefly, remove it from the pan and trim off any excess fat. Pour the brown stock onto the remaining frying liquid, cook the meat well, add the cold butter and drain. Put the escalopes on the plate, pour over the roast sauce and arrange the lightly salted onions on top. Serve together with the fried potatoes and peeled gherkins.