Zwiebelrostbraten, a classic Austrian dish, translates to “onion roast beef” and is a true comfort food from the heart of Viennese cuisine. Tender beef slices—often sirloin—are pan-fried to perfection, then topped with crispy, golden fried onions and served in a rich, savory beef gravy infused with the sweetness of caramelized onions. Traditionally paired with buttery noodles, roasted potatoes, or dumplings, this dish is a staple in Austrian taverns and homes, offering a perfect balance of hearty and flavorful. Let’s dive into this authentic Zwiebelrostbraten recipe and bring a taste of Austria to your table!
Ingredients
For the Zwiebelrostbraten (Serves 4):
- 4 beef sirloin steaks (about 6–8 ounces each, 1/2 inch thick)
- 2 large yellow onions, thinly sliced into rings
- 1 medium yellow onion, finely chopped (for the gravy)
- 2 cloves garlic, minced
- 1 1/2 cups beef broth
- 1/2 cup dry red wine (like Cabernet Sauvignon)
- 2 tablespoons all-purpose flour (for dredging steaks)
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil (divided)
- 2 tablespoons unsalted butter (divided)
- 1/2 cup all-purpose flour (for frying onions)
- 1/2 cup vegetable oil (for frying onions)
For Serving:
- Buttered egg noodles, roasted potatoes, or bread dumplings
- Fresh parsley, chopped, for garnish
Equipment Needed
- Meat mallet (optional, for tenderizing)
- Large skillet or frying pan
- Medium saucepan
- Tongs
- Two shallow bowls (for dredging)
- Paper towels
- Slotted spoon
- Cutting board and sharp knife
Step-by-Step Recipe
Step 1: Prepare the Steaks
Pat the sirloin steaks dry with paper towels to ensure a good sear. If the steaks are thicker than 1/2 inch, place them between two sheets of plastic wrap and gently pound with a meat mallet until they’re about 1/2 inch thick—this helps them cook evenly and tenderizes the meat. Season both sides of each steak with salt and freshly ground black pepper. Set up a dredging station: place 2 tablespoons of flour in a shallow bowl. Lightly dredge each steak in the flour, shaking off any excess, and set them aside on a plate.
Why Dredge? The light flour coating helps create a golden crust on the steaks and thickens the gravy later.
Step 2: Fry the Onion Rings
In a large skillet, heat 1/2 cup of vegetable oil over medium-high heat until shimmering (about 350°F if you’re using a thermometer). While the oil heats, place the remaining 1/2 cup of flour in a shallow bowl and season with a pinch of salt and pepper. Toss the sliced onion rings in the flour to coat them evenly, shaking off any excess. Working in batches, fry the onion rings for 2–3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer the fried onions to a plate lined with paper towels to drain excess oil. Sprinkle with a pinch of salt while they’re still hot, then set aside.
Pro Tip: Don’t overcrowd the pan when frying—crowding lowers the oil temperature and results in soggy onions instead of crispy ones.
Step 3: Sear the Steaks
Discard the oil used for frying the onions and wipe the skillet clean. Add 2 tablespoons of vegetable oil and 1 tablespoon of butter to the skillet, heating over medium-high heat until the butter is melted and foaming. Add the dredged steaks to the skillet in a single layer (work in batches if needed). Sear the steaks for 3–4 minutes per side, or until they develop a deep golden-brown crust. They don’t need to be fully cooked through at this stage since they’ll finish cooking in the gravy. Transfer the seared steaks to a plate and cover loosely with foil to keep warm.
Why Butter and Oil? The combination ensures a high smoke point for searing while adding rich flavor from the butter.
Step 4: Make the Onion Gravy
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of vegetable oil and 1 tablespoon of butter. Add the finely chopped onion and cook, stirring occasionally, for 5–7 minutes, or until soft and caramelized. Add the minced garlic and cook for another 1 minute until fragrant. Sprinkle in the paprika and thyme, stirring to combine. Pour in the red wine, scraping the bottom of the skillet with a wooden spoon to deglaze and lift the flavorful browned bits. Let the wine simmer for 2 minutes to reduce slightly, then stir in the Dijon mustard and beef broth. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
Flavor Booster: If you’d like a thicker gravy, mix 1 tablespoon of flour with 2 tablespoons of water to form a slurry, then whisk it into the simmering gravy and cook for another 2 minutes until thickened.
Step 5: Finish Cooking the Steaks
Return the seared steaks to the skillet, nestling them into the gravy. Spoon some of the gravy over the steaks to coat them. Cover the skillet with a lid, reduce the heat to low, and simmer gently for 8–10 minutes, or until the steaks are tender and cooked to your desired doneness (medium is traditional, about 135°F internally). Taste the gravy and adjust the seasoning with salt and pepper as needed.
Don’t Overcook: Sirloin can become tough if overcooked, so keep an eye on the time and temperature for juicy results.
Step 6: Assemble and Serve
Transfer the steaks to a serving platter or individual plates, spooning the rich onion gravy over the top. Pile the crispy fried onion rings generously on each steak—they add a delightful crunch and sweetness to every bite. Garnish with a sprinkle of fresh parsley for a pop of color. Serve hot with buttered egg noodles, roasted potatoes, or bread dumplings on the side to soak up the flavorful gravy.
Presentation Tip: For a tavern-style presentation, serve the Zwiebelrostbraten on a large platter with the side dish nestled alongside, drizzled with extra gravy.
Serving Suggestions
Zwiebelrostbraten pairs beautifully with classic Austrian sides that complement its rich, savory flavors. Here are a few ideas to complete your meal:
- Buttered Egg Noodles: Their soft texture is perfect for soaking up the gravy.
- Roasted Potatoes: Crispy on the outside, fluffy inside, they add a hearty touch.
- Bread Dumplings (Semmelknödel): A traditional Austrian side that’s great for mopping up sauce.
- Green Salad: A simple salad with a tangy vinaigrette adds a fresh contrast.
For a beverage, a glass of Austrian red wine like Zweigelt or Blaufränkisch enhances the dish, or opt for a crisp lager for a true Viennese experience.
Tips for Success
- Choose the Right Cut: Sirloin is traditional for Zwiebelrostbraten because it’s tender yet holds up well to searing and braising. Ribeye or rump steak can work as alternatives.
- Crisp Onions: Ensure the oil is hot enough when frying the onions, and don’t skip the paper towels—they keep the onions crispy until serving.
- Don’t Rush the Gravy: Let the onions caramelize fully for a deep, sweet flavor that balances the savory beef.
- Make Ahead: You can fry the onions and sear the steaks in advance, then finish the dish with the gravy just before serving. Reheat gently to avoid overcooking the beef.
A Final Note
Zwiebelrostbraten is a dish that captures the warmth and charm of Austrian cuisine, blending tender beef, crispy onions, and a luscious gravy into a meal that’s both comforting and elegant. The process of searing, simmering, and layering flavors fills your kitchen with the irresistible aroma of caramelized onions and roasting beef, while each bite delivers a perfect harmony of textures and tastes. Whether you’re hosting a dinner party or treating your family to a special meal, this Zwiebelrostbraten recipe will transport you straight to a cozy Viennese tavern. So, gather your ingredients, embrace the process, and let’s create a plate of Austrian magic.
