Zwiebelrostbraten, or roast beef with onions in gravy, is a typical Viennese dish. It’s fried briefly in a pan and, as the name implies, topped with onion rings. Besides the meat, onions are also a key ingredient as they provide a wonderful taste and make this dish what it is – an Austrian classic which is a real treat particularly for beef lovers.
- 4 cuts/thick slices of roasting beef (excellent quality otherwise it will quickly become hard when frying)
- flour (for flouring)
- 2 tbsp clarified butter
- 1,5 litres beef broth (for the sauce)
- 1 dash of balsamic vinegar
- 1-2 tsp mustard
- 30 g butter (cold, cut into small pieces)
- 2 onions (sliced into rings)
- 250 ml oil (for frying)
Directions for Zwiebelrostbraten
- Gently beat meat on both sides with a meat mallet. To ensure meat doesn’t curl during cooking, cut small incisions at regular intervals in the edge.
- Season with salt and pepper and coat both sides in flour.
- Heat the clarified butter in a large pan and fry the meat pieces on both sides for approx. 3-4 minutes. Once cooked, remove from the pan and keep warm wrapped in aluminium foil.
- In the meantime, pour off any excess roasting fat and simmer a little soup with a dash of balsamic vinegar and a little mustard. Once the sauce has come to the boil stir in the cold butter pieces and season with salt and pepper.
- Peel the onions and slice into thin rings and fry quickly in the oil in another pan.
- Turn the roast in the sauce again and arrange on a plate. Pour over the gravy and garnish with fried onion rings.
Zwiebelrostbraten GOES WELL WITH Fried Potatoes and leaf salad.
If the meat is not tender enough for searing it can also be cooked with the onions and a little soup for approx. 1,5 hours. Using garlic instead of onions makes a VANILLE-ROSTBRATEN as garlic used to be referred to as “the vanilla of the poor man” in Vienna.
JUST ONE MORE THING
You want more? Look at our Roast special category.
Lovers of hearty foods are sure to love these recipes. We’ve given you a taste for it? Then try a roast and don’t forget: enjoy!
The roast was originally made using beef Schnitzel and the name referred to the way it was cooked – roasting on the rack. Served in portions, the roast was the ultimate middle-class dish. In contrast, aristocratic and royal households only served whole meat joints (cooked, roasted or on the spit) at official dinners. Emperor Franz Joseph particularly liked the onion as well as the Esterházy roast. To only cook the meat briefly and until it is medium done is something which has only been practiced in recent times. The meat pieces used to be stewed in the sauce for a long time although this would often make them dry and tough.