Zwiebelrostbraten: Roast beef with onions.
Zwiebelrostbraten is a classic German and Austrian dish characterized by its tender roast beef accompanied by deep caramelized onions. The beef is typically a sirloin steak, seasoned and seared to perfection, and then roasted or braised to achieve a desirable tenderness. Onions are slowly cooked until they are sweet and brown, creating a rich topping for the meat. A flavorful gravy made from the meat's cooking juices, wine, and beef stock is often served alongside this hearty meal. It's a traditional dish that promises warmth and satisfaction, usually enjoyed with sides like roasted potatoes, red cabbage, or spaetzle.
Introduction:
Welcome, home chefs! Today we're diving into a cozy, home-cooked classic direct from Grandma's kitchen, courtesy of CALLEkocht. Prepare your taste buds for a hearty, savory Zwiebelrostbraten. This dish combines the rich, juicy flavors of roast beef with the sweet caramelization of onions, rounded off with a touch of elegance thanks to a splash of Port wine.
Ingredients:
- Roast beef steaks, cut from the rib area (quantity as desired)
- 3 large onions
- A small splash of Port wine
- Paprika powder (to taste)
- All-purpose flour (enough for coating)
- Vegetable oil (for frying)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 300 ml vegetable broth
- 1 heaped tablespoon of flour (~10 grams), for the sauce
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Equipment:
- Frying pan
- Baking oven
- Tongs
- Kitchen paper
- Whisk
Instructions:
1. Begin with the crispy onion topping. Cut the onions into evenly sized rings. Mix some paprika powder into a little flour, and toss the onion rings in this dry mixture, allowing the natural moisture of the onions to adhere the flour.
2. Heat a bit of oil in a pan and fry the onion rings until golden and crispy. Make sure to fan them out before frying. Once done, remove them and let them drain on kitchen paper.
3. Now, slice more onions into half rings for the roast itself. These will be for the gravy later on, but let's start cooking the meat first.
4. Ensure your frying pan is very hot (you can test it by adding a drop of water; if it dances, it's hot enough). Sear the seasoned roast beef steaks until they are well-browned on both sides. When juices start to appear on the surface, they're about medium done – remove them from the pan and set aside in a preheated oven at 60°C (140°F) to keep warm.
5. Season the meat with fresh ground black pepper and a pinch of salt on both sides.
6. In the same pan used for the steaks, add the half onion rings. The residual heat and meat juices will help cook and flavor them. Season with salt and pepper.
7. Once the onions are soft and caramelized, deglaze the pan with a generous splash of Port wine, scraping up all the flavorful bits.
8. For the sauce, add 300 ml of vegetable broth to the pan and bring to a simmer. For a thick sauce, whisk in a heaped tablespoon of flour until you reach the desired consistency.
9. Serve the roast beef steaks topped with the crispy onion rings and a generous ladle of onion sauce. Enjoy!
Cooking Tips:
- Don't overcrowd the pan when frying the onion rings to ensure they become crispy.
- Let the meat rest in the oven, keeping it warm and allowing the juices to distribute evenly.
- Adjust the thickness of the sauce according to your preference by adding more or less flour.
Servings: Varies depending on the quantity of meat prepared.
This delicious recipe is brought to you by CALLEkocht - Grandma's Recipes. For more heartwarming and traditional recipes, visit their YouTube channel at https://www.youtube.com/@CALLEkocht.
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YouTube channel - CALLEkocht - Grandma's Recipes: https://www.youtube.com/@CALLEkocht
Zwiebelrostbraten: Roast beef with onions.
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