ReceptnaptárZwiebelrostbraten (fried beef steak with browned onions, Swabian style)
Zwiebelrostbraten is a favourite Sunday dish of Baden-Württemberg, especially Swabia: a thick, juicy beef rump steak with brown gravy and plenty of crisp fried onions. The fried onion is the sweet, crisp counterpart to the meat. It is a pride of the inns and can be made properly at home too.
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Method
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- Pound the meat lightly, season with salt and pepper and let it stand for 15 minutes at room temperature.
- Toss the onion rings in flour and fry them in hot oil until golden brown, in small batches; drain.
- In the same pan, fry the steaks for 3-4 minutes on each side over high heat, so they are brown outside and pink inside.
- Remove the meat and keep it warm covered with foil.
- Stir flour into the fat, cook for 1 minute and pour in the beef stock; boil until thick.
- Stir in the mustard and season with salt and pepper.
- Put the meat on the plate, pour the sauce over, pile the fried onions on top and serve with Spätzle.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Let the meat come up to room temperature before frying so it cooks more evenly.
- Fry the onions separately in small batches so they crisp rather than steam.
- Rest the meat before serving so its juices do not run out.
Frequently asked questions
How well should it be done?
To taste: 3-4 minutes per side gives medium; a little longer for thicker steaks.
What is it usually served with?
Spätzle, roast potatoes or potato salad, with green beans.
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