Zwiebelrostbraten

Name: Zwiebelrostbraten
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Austrian
Ingredients: 2 beef sirloin steaks (250g each); 3 large onions, sliced into rings; 100g flour; 200ml vegetable oil for frying; 2 tbsp butter; 1 clove garlic, crushed; 150ml beef broth; 2 tbsp red wine; 1 tsp mustard; Salt, black pepper; Chopped parsley

Zwiebelrostbraten (TSVEE-bel-rohst-brah-ten)

Beef Steak with Fried Onions

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 579 kcal

Pan-seared beef sirloin topped with a crown of crispy fried onion rings, served with rich pan gravy and roasted potatoes.

Nutrition & Info

Protein 44.0g

Carbs 22.0g

Fat 35.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

cast iron skillet deep fryer or pot sharp knife

Presentation Guide

Vessel: warm oval plate

Garnishes: crispy onion rings, parsley

Accompaniments: roasted potatoes, Erdäpfelsalat

Ingredients

2 beef sirloin steaks (250g each)
3 large onions, sliced into rings
100g flour
200ml vegetable oil for frying
2 tbsp butter
1 clove garlic, crushed
150ml beef broth
2 tbsp red wine
1 tsp mustard
Salt, black pepper
Chopped parsley

Instructions

1
Season steaks with salt and pepper. Sear in a hot skillet with a splash of oil for 3-4 min per side for medium-rare. Rest.
2
Toss onion rings in flour, shake off excess. Deep-fry at 170°C until golden and crispy. Drain on paper towels.
3
In the same steak skillet, melt butter, add garlic, deglaze with red wine and broth. Stir in mustard and reduce by half.
4
Slice steaks against the grain if desired, or serve whole.
5
Place steaks on plates, pour gravy over, crown with a generous pile of crispy onions.
6
Garnish with parsley and serve with roasted potatoes or Erdäpfelsalat.

💡

Did You Know?

In Viennese Beisl culture, the size of the fried onion pile is a point of pride — the bigger the golden crown, the better the restaurant.

Chef's Notes

Equipment Tips

cast iron skillet
deep fryer or pot
sharp knife

Garnishing

crispy onion rings, parsley

Accompaniments

roasted potatoes, Erdäpfelsalat

The Story Behind Zwiebelrostbraten

Zwiebelrostbraten is the quintessential dish of the Viennese Beisl (traditional tavern). Combining a simple pan-roasted beef steak with an extravagant heap of crispy onions, it represents the unpretentious yet deeply satisfying character of Austrian everyday cooking.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: 19th century Viennese Beisl

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