Dish

Zwiebelrostbraten

Roast beef with onions

Zwiebelrostbraten is made by pan-frying a beef steak, usually sirloin or rump, until it is cooked to the desired level of doneness. The steak is then topped with caramelized onions and a rich gravy made from beef broth, red wine, and flour. The dish is typically served with a side of roasted potatoes or spaetzle, a type of German egg noodle. Zwiebelrostbraten is a hearty and flavorful dish that is perfect for a cold winter evening.

European cuisine› Alpine cuisine› Austrian cuisine

Meat Dish› Beef Dish

Origins and history

Zwiebelrostbraten is a traditional Austrian dish that has been enjoyed for centuries. It is believed to have originated in the region of Styria, which is known for its beef production. The dish was traditionally served in taverns and inns throughout the region, and it quickly became a favorite among locals and visitors alike.

Dietary considerations

Zwiebelrostbraten is not suitable for vegetarians or vegans as it contains beef. It is also not suitable for those with gluten intolerance as it contains flour.

Variations

There are many variations of Zwiebelrostbraten, but the most common variation is the addition of mushrooms to the gravy. Some recipes also call for the use of red onions instead of yellow onions for a slightly different flavor.

Presentation and garnishing

Zwiebelrostbraten is typically served on a large plate with the steak in the center and the onions and gravy poured over the top. The dish is often garnished with fresh parsley or chives for added flavor and color.

Tips & Tricks

To ensure that the steak is cooked to the desired level of doneness, use a meat thermometer to check the internal temperature. For medium-rare, the temperature should be 135°F (57°C), for medium, the temperature should be 145°F (63°C), and for well-done, the temperature should be 160°F (71°C).

Side-dishes

Zwiebelrostbraten is typically served with a side of roasted potatoes or spaetzle, but it can also be served with a side of green beans or roasted vegetables.

Drink pairings

Zwiebelrostbraten pairs well with a full-bodied red wine, such as a Cabernet Sauvignon or a Merlot. It can also be enjoyed with a cold beer, such as a German lager or a Belgian ale.