Servings<\/span>4<\/p>servings<\/span><\/div><\/span>Prep time<\/span>20<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>1<\/p>hour <\/span><\/div><\/span>Calories<\/span>520<\/p>kcal<\/span><\/div><\/div><\/div>Zwiebelrostbraten is a hearty and flavorful dish from Austria that highlights the country’s rich culinary traditions. Featuring tender beef, savory gravy, and crispy fried onions, it is a common center for Sunday dinners or celebratory events. The recipe calls for two tablespoons all-purpose flour, salt, black pepper, vegetable oil, butter, four slices of beef rump steak. The gravy calls for minced garlic, tomato paste, beef stock, dry red wine, paprika, mustard, sugar, Worcestershire sauce, fresh parsley and thinly sliced onions. The fried onions are thinly sliced onions, all-purpose flour, vegetable oil for frying. Pound the steaks gently, season them with salt and pepper, and then with flour to ready the beef. In a large skillet set on medium-high heat, heat vegetable oil; sear the beef on each side for two to three minutes until golden brown. Cook the onions in the same skillet till softened and golden brown; then, add the tomato paste and garlic. Deglaze the pan with red wine then add the beef stock, paprika, mustard, sugar, Worcestershire sauce. Cook the beef until tender, 25 to 30 minutes. Heat oil in a deep skillet or pot to 180\u00b0C (350\u00b0F), coat the sliced onions in flour, and fry them batch after batch until crispy and golden brown. Present with classic Austrian sides including buttered noodles, mashed potatoes, or spaetzle, garnish with parsley.<\/p>
Ingredients<\/h3>- For the Beef<\/strong><\/li>
- <\/span>
4 slices of beef rump steak (about 150-200 g each)<\/span><\/p><\/li>- <\/span>
2 tablespoons all-purpose flour<\/span><\/p><\/li>- <\/span>
1 teaspoon salt<\/span><\/p><\/li>- <\/span>
1 teaspoon black pepper<\/span><\/p><\/li>- <\/span>
2 tablespoons vegetable oil<\/span><\/p><\/li>- <\/span>
1 tablespoon butter<\/span><\/p><\/li>- For the Gravy<\/strong><\/li>
- <\/span>
2 large onions, thinly sliced<\/span><\/p><\/li>- <\/span>
2 cloves garlic, minced<\/span><\/p><\/li>- <\/span>
1 tablespoon tomato paste<\/span><\/p><\/li>- <\/span>
200 ml beef stock<\/span><\/p><\/li>- <\/span>
100 ml dry red wine (optional)<\/span><\/p><\/li>- <\/span>
1 teaspoon paprika<\/span><\/p><\/li>- <\/span>
1 teaspoon mustard<\/span><\/p><\/li>- <\/span>
1 teaspoon sugar<\/span><\/p><\/li>- <\/span>
1 teaspoon Worcestershire sauce<\/span><\/p><\/li>- <\/span>
1 tablespoon chopped fresh parsley (for garnish)<\/span><\/p><\/li>- For the Fried Onions<\/strong><\/li>
- <\/span>
2 medium onions, thinly sliced<\/span><\/p><\/li>- <\/span>
2 tablespoons all-purpose flour<\/span><\/p><\/li>- <\/span>
Vegetable oil for frying<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- Prepare the Beef<\/strong><\/li>
- Pound the beef slices lightly to ensure even thickness (about 1 cm). Season both sides with salt and pepper.<\/li>
- Dredge the beef in flour, shaking off the excess.<\/li>
- Heat the vegetable oil in a large skillet over medium-high heat. Add butter for flavor.<\/li>
- Sear the beef on each side for 2-3 minutes until golden brown. Remove from the pan and set aside.<\/li>
- Prepare the Gravy<\/strong><\/li>
- In the same skillet, reduce the heat to medium and add the sliced onions. Cook until softened and golden brown, about 10 minutes.<\/li>
- Stir in the garlic and tomato paste. Cook for another minute.<\/li>
- Deglaze the pan with red wine (if using), scraping up any browned bits. Let it reduce slightly.<\/li>
- Add the beef stock, paprika, mustard, sugar, and Worcestershire sauce. Stir to combine.<\/li>
- Return the beef to the skillet, cover, and let it simmer for 25-30 minutes until tender. Stir occasionally to prevent sticking.<\/li>
- Make the Fried Onions<\/strong><\/li>
- Heat oil in a deep skillet or pot to 180\u00b0C (350\u00b0F).<\/li>
- Coat the sliced onions in flour and shake off the excess.<\/li>
- Fry the onions in batches until crispy and golden brown. Drain on paper towels.<\/li>
- Serve<\/strong><\/li>
- Place the beef slices on a plate, spoon over the rich onion gravy, and top with crispy fried onions.<\/li>
- Garnish with chopped parsley and serve with traditional Austrian sides like buttered noodles, mashed potatoes, or spaetzle.<\/li><\/ul><\/div>
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Notes<\/h3>\n\t\t\t\t\t- Meat Selection –<\/strong> Beef rump steak is traditional, but sirloin can also be used for a more tender cut.<\/li>
- Gravy Depth –<\/strong> The addition of red wine enhances the flavor, but you can substitute it with extra beef stock for a non-alcoholic version.<\/li>
- Onion Variations –<\/strong> Use yellow onions for a sweeter flavor, or a mix of white and red onions for complexity.<\/li>
- Storage –<\/strong> Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.<\/li><\/ul>\n\t\t\t\t<\/div>
![\"Zwiebelrostbraten\"](\"https:\/\/storage.googleapis.com\/world-travel-guide\/2024\/12\/Zwiebelrostbraten-Step-by-Step-Recipe-Austrian-National-Food-800x530.jpg\")
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