Zwiebelrostbraten — Print Recipe

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

Ingredients

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.