Peel the onion and cut into rings. Fry in oil until golden, salt, drain. Set aside half of the onion.
Season the meat with salt and pepper, coat with mustard, turn in flour and immediately sear on both sides in the pan.
Add a little water, bring the roasted products to a boil and put everything in a casserole together with the roast.
Add half of the onion and saute until soft, about 20 minutes.
Knead the remaining flour with the butter, form into a ball, stir into the roast juices and cook well.
Arrange the onion roast, top with crispy onion rings.
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