Zwiebelrostbraten

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°C (350°F), 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.