Zwiebelrostbraten

Method

1. Take the steaks out of the fridge at least 30 minutes before cooking so they come to room temperature. This keeps them from tightening and drying out.
2. Make the onion sauce. Heat 2 tablespoons oil over medium heat. Add the sliced onions and garlic and cook until translucent, then add a pinch of salt and the sugar. Add the bay leaf and cook 5 to 8 minutes until golden. Stir in the tomato paste and cook 5 minutes. Deglaze with the red wine and reduce until nearly dry. Add the beef stock and simmer about 10 minutes, then take it off the heat.
3. Fry the topping. Toss the onion rings in flour, shake off the excess, and fry in hot oil until deep golden and crisp. Drain on paper towel and salt lightly.
4. Cook the steaks. Make a few shallow cuts through any fat cap so the steak does not curl. Heat a dry, heavy pan until very hot. Season the steaks with salt, sear to your liking, then add pepper. Wrap in foil and rest 3 minutes.
5. Finish the sauce by whisking in the cold butter off the heat, then season with salt and pepper.
6. Plate each steak, spoon over the onion sauce, and pile on the crispy fried onions.

Notes

• A hot pan and a rested steak are the two things that matter most.
• For a larger group, scale the onions generously. In Swabia the onions are the star, not a garnish.
• Straightforward and fast once the onions are going. The crisp onion topping is worth the extra pan, it is what makes the dish feel finished.

Sources consulted

• Kitchen Stories: Zwiebelrostbraten

Good with

• Käse Spätzle
• Schwäbischer Kartoffelsalat
• Schwäbischer Salatteller

From Christoph Mayer