Zwiebelrostbraten: Beef with caramelized onions.

Introduction:

Welcome to a culinary journey to Bavaria, right in your own kitchen! Our Bavarian Zwiebelrostbraten with Homemade Fried Onions and Käsespätzle brings the heartwarming flavors of the German alps to your table. Savor the richness of succulent steak, the delightful crunch of homemade fried onions, and the comforting taste of cheesy spätzle. This dish is a true testament to the hearty cuisine of Bavaria and is perfect for those who appreciate robust and fulfilling meals.

Ingredients:

For the Fried Onions:

- 2 large onions, thinly sliced into rings

- 2 tablespoons all-purpose flour

- 1 tablespoon paprika powder

- Sunflower oil for frying

- Salt to taste

For the Steak:

- 2 steaks of your choice (e.g., ribeye, sirloin)

- Clarified butter for frying

For the Käsespätzle:

- Homemade or store-bought spätzle

- Butter for frying

- A mixture of mountain cheeses (e.g., Bergkäse, Emmental, Gruyère)

- Milk or cream (optional)

For the Sauce:

- Leftover onion bits from steak frying

- Tomato puree

- Powdered sugar

- Red wine

- Beef broth

- Optional thickening agent (e.g., cornstarch or flour mixed with water)

Instructions:

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 2

1. Begin by preparing your homemade fried onions. In a small bowl, mix flour with paprika powder. Spread this mixture through a sieve to evenly distribute the spices across the flour.

2. Preheat sunflower oil in a frying pan to 160°C (338°F).

3. Toss the onion rings in the flour-paprika mixture until well-coated.

4. Fry coated onions in the heated oil until golden brown, approximately 2-3 minutes, ensuring the oil's temperature doesn't rise too much to prevent burning. Once fried, season with salt and set aside.

5. For cooking the steak, melt clarified butter in a cast-iron skillet and fry the steak on high heat for at least one minute on each side, adjusting time based on steak thickness.

6. After frying, rest the steak in a preheated oven at 100°C (212°F) for 15 minutes.

7. In the meantime, prepare the käsespätzle by frying the spätzle in butter until golden. Add the cheese mixture and a bit of milk or cream for creaminess, and keep warm.

8. For the sauce, use the same pan you used for the steaks. Fry the leftover onion bits with tomato puree and powdered sugar for two minutes.

9. Deglaze the pan with a generous splash of red wine, allowing the alcohol to evaporate. Then, add beef broth and let the sauce simmer for 10 minutes to merge the flavors fully.

10. Remove the onions from the sauce if desired or leave them for additional texture. Thicken the sauce to your liking using a thickening agent if desired.

11. To serve, place the rested steak on a plate with käsespätzle on the side. Top the steak with the homemade fried onions and pour the sauce generously over the steak.

12. Enjoy your Bavarian feast!

Equipment:

- Frying pan

- Cast iron skillet

- Oven

- Bowls for mixing

- Sieve

Cooking Tips:

- Make sure the fried onions are well-coated but not clumped together with the flour-paprika mixture for the perfect crunch.

- Let the steak rest after frying to ensure it remains juicy and tender.

- Feel free to adjust the cheese mixture in your käsespätzle to match your preference.

- The sauce will take on more flavor if reduced slowly, so don't rush it.

Recipe attributed to Cooking the World and their YouTube channel https://www.youtube.com/@cooking-the-world.

#bavarian #steak #fried #recipe

YouTube channel - Cooking the World: https://www.youtube.com/@cooking-the-world

Zwiebelrostbraten: Beef with caramelized onions.