Zwiebelrostbraten
Units
Servings
Ingredients
Steak and sauce
- 2 rump steaks rounded
- 2 yellow onions, large, thinly sliced rounded
- 1 garlic, small, thinly sliced rounded
- 30 ml neutral oil rounded
- 4 g sugar rounded
- 1 bay leaf rounded
- 3 g tomato paste rounded
- 60 ml red wine rounded
- 200 ml beef stock rounded
- 45 g unsalted butter, cold rounded
- to taste fine salt rounded
- to taste black pepper rounded
Crispy onion topping
- 1 yellow onion, thinly sliced into rings rounded
- 30 g flour, for dredging rounded
- to taste neutral oil, for frying rounded
Method
Method
- 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.
- 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.
- 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.
- 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.
- Finish the sauce by whisking in the cold butter off the heat, then season with salt and pepper.
- 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.