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Zwiebelrostbraten

Zwiebelrostbraten is a hearty German dish featuring tender beef steaks topped with sweet, caramelized onions, perfect for cozy weeknight meals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless beef steaks (sirloin or ribeye) Opt for high-quality steak for best results.
  • 3-4 medium yellow onions, thinly sliced Separate half for crispy topping.
  • 2 tbsp all-purpose flour Can use gluten-free flour if needed.
  • 2 tbsp butter For a richer flavor.
  • 2 tbsp oil Plus more for frying.
  • 1 cup beef broth Homemade broth adds extra flavor.
  • ½ cup red wine or 2 tbsp red wine vinegar Substitute with extra broth if not using wine.
  • to taste Salt and pepper

Method
 

Preparation
  1. Slice the onions thinly; separate half for use as a crispy topping later.
  2. Dredge the other half of the onions in 1 tablespoon of flour.
  3. Heat some oil in a small frying pan over medium-high heat, then fry the onions until golden brown and crispy, about 5–7 minutes. Drain on paper towels and set aside.
  4. Season the beef steaks with salt and pepper, and lightly dust with flour.
Cooking
  1. In a skillet, heat 1 tablespoon each of oil and butter until bubbly, then sear the steaks for 2–3 minutes on each side.
  2. Keep the steaks warm on a plate while preparing the sauce.
  3. In the same pan, add the remaining sliced onions and cook for 10–15 minutes until soft and golden.
  4. Pour in the red wine or vinegar, stirring to deglaze the pan, and let it reduce by half.
  5. Add the beef broth, bring to a simmer, and season with salt and pepper.
  6. Gently return the steaks to the pan and simmer together for another 5–10 minutes.
  7. Plate the steaks, pour the onion sauce over them, and garnish with reserved crispy onions.

Notes

Zwiebelrostbraten pairs beautifully with creamy mashed potatoes or roasted vegetables. Store leftovers in an airtight container for up to 3 days or freeze for 2 months.