Description
Zwiebelrostbraten (German Onion Beef Roast) is a tender pan seared beef steak served in a rich onion gravy and topped with crispy fried onions. It’s a comforting and traditional German dish perfect for cozy dinners.
Ingredients
Units
Scale
- 2 boneless beef steaks (sirloin or ribeye)
- 3–4 medium yellow onions, thinly sliced
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 2 tbsp oil (plus more for frying)
- 1 cup (240ml) beef broth
- 1/2 cup (120ml) red wine or 2 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
- Prep the Onions: Slice all the onions thinly. Set half aside for crispy topping.
- Make Crispy Onions: Toss half of the onions in 1 tbsp flour. Heat oil in a small pan. Fry until golden and crisp. Drain on paper towels and set aside.
- Cook the Steaks: Season steaks with salt and pepper. Lightly dust with flour. Heat 1 tbsp oil and 1 tbsp butter in a skillet. Sear steaks for 2–3 minutes on each side. Remove and keep warm.
- Make the Onion Gravy: In the same pan, add remaining onions and cook for 10–15 minutes until soft and golden. Add red wine or vinegar and reduce by half. Stir in beef broth. Bring to a simmer.
- Finish Cooking: Return steaks to the pan. Simmer gently for 5–10 minutes. Season the sauce to taste with salt and black pepper.
- Serve: Plate the steaks, pour onion gravy over, and top with crispy onions. Serve immediately.
Notes
You can add a spoonful of Dijon mustard to the sauce for more flavor.
Crispy onions can be made a few hours ahead and kept in a sealed container.
Red wine adds depth, but vinegar gives a great result too for an alcohol-free option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Cuisine: German
Nutrition
- Calories: 520 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 34g
- Saturated Fat: 12g
- Carbohydrates: 18g
- Protein: 38g