Zwiebelrostbraten - Swabian Onion Rostbraten
Indulge in Zwiebelrostbraten, a succulent Swabian beef dish. Unlock the perfect blend of juicy beef, fragrant onions, and a mouthwatering gravy.
Ingredients
- 4 large onions
- 2 tbsp. all-purpose flour
- 1 tsp. paprika powder
- 2 tablespoon butter
- 4 Steaks
- Salt & pepper to taste
- 2 tbsp. yellow mustard
- 1 tablespoon high-heat cooking oil like avocado, canola
- 1 cup red wine
- 1 ⅔ cups beef stock
Instructions
- Peel onions and slice finely.
- Blend flour with paprika powder and dust onion rings with the flour mixture.
- Fry the onions in a large pan in butter until golden brown. Remove from the pan and set aside.
- Salt and pepper the steaks to taste, and brush with mustard on both sides.
- Cut small incisions around the sides of the steaks to make sure that the meat will not curl during frying.
- Sear the steaks on both sides for about 1 minute per side.
- Then remove the steaks from the pan and set them aside.
- Add the red wine to the pan. Stir in the beef stock and half of the onions.
- Bring to a boil and place steaks back into the pan.
- Cover the pan with a lid and allow to cook on low heat for about 60–180 minutes, depending on the thickness of the meat.
- Remove the steaks from the pan and keep warm.
- Blend the sauce with an immersion blender or in a stand blender until smooth. (This step is optional; you can serve the sauce as is if you prefer a gravy with more texture.)
- To serve, place the steaks on a warm plate, drizzle with the sauce, and garnish generously with the remaining fried onions. Serve immediately.
Nutrition
Yield: 1 servingCalories: 613kcalCarbohydrates: 20gProtein: 50gFat: 33gFiber: 3gSugar: 6gNet Carbohydrates: 17g