Zwiebelrostbraten (German-Style Roast Beef with Onions)

Pan-seared sirloin steaks smothered with crisp fried onions and a rich gravy.

TIME BREAKDOWN
Prep: 20 min
Cook: 35 min
Total: 55 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 4 sirloin or rump steaks (about 180g each)
  • Salt and black pepper to taste
  • 2 tbsp sunflower oil
  • 30g butter
  • 2 tbsp plain flour, seasoned
  • For the fried onions: 3 large onions, thinly sliced
  • For the fried onions: 3 tbsp plain flour
  • For the fried onions: sunflower oil, for frying
  • For the gravy: 1 shallot, chopped
  • For the gravy: 2 tbsp plain flour
  • For the gravy: 100ml red wine
  • For the gravy: 400ml beef stock
  • For the gravy: 1 tsp mustard

Method

  1. Toss the sliced onions in the 3 tbsp flour. Fry in batches in 2cm of hot oil for 4 to 5 minutes until crisp and golden. Drain on kitchen paper.

  2. Season the steaks. Heat the oil and half the butter in a heavy frying pan over a high heat and cook the steaks for 3 to 4 minutes per side. Set aside to rest.

  3. In the same pan melt the remaining butter and cook the shallot for 2 minutes. Stir in the flour for 1 minute, then add the wine and stock and simmer for 8 minutes. Stir in the mustard and season.

  4. Top each steak with fried onions and serve with the gravy and fried potatoes or spätzle.