Zwiebelrostbraten (Traditional Austrian Beef with Crispy Onions)

Pan-fried beef steak topped with crispy onions and rich gravy.

Ingredients (Serves 2–4)

• 800 g beef steak (sirloin or rump), sliced into thick portions

• Salt and freshly ground black pepper, to taste

• 2 tbsp all-purpose flour

• 3 tbsp vegetable oil or clarified butter

For the Onions & Sauce:

• 3 large onions, thinly sliced

• 2 tbsp butter

• 250 ml beef stock

• 1 tsp tomato paste

• 1 tsp mustard (optional)

To Serve (Optional):

• Fried potatoes (Bratkartoffeln) or potato rösti

• Pickles or gherkins

Preparation

1. Prepare the onions:

   • Toss onion slices lightly in flour.

   • Heat oil in a pan and fry onions until golden and crispy.

   • Remove and drain on paper towels.

2. Cook the beef:

   • Season steaks with salt and pepper and dust lightly with flour.

   • Heat clarified butter in a pan and sear beef on both sides until browned but still juicy.

   • Remove steaks and keep warm.

3. Make the sauce:

   • In the same pan, add butter and remaining onions if needed.

   • Stir in tomato paste and mustard.

   • Deglaze with beef stock and simmer until slightly thickened.

4. Serve:

   • Place steaks on plates, spoon onion gravy over the top, and finish with crispy onions.

Serving Suggestions

• Traditionally served with fried potatoes, potato rösti, or Spätzle.

• Pair with Austrian red wine such as Blaufränkisch.

Cooking Tips

• Use well-marbled beef for tenderness.

• Fry onions separately to keep them crisp.

• Do not overcook the beef to maintain juiciness.