Zwiebelrostbraten

Name: Zwiebelrostbraten
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 4 steaks beef top sirloin steaks, patted dry; 2 tsp kosher salt; 1 tsp ground black pepper; 2 tbsp vegetable oil; 2 large yellow onions, thinly sliced; 1/4 cup unsalted butter; 2 tbsp all-purpose flour; 1/2 cup dry red wine; 1 cup beef broth; 1/2 tsp dried marjoram

Zwiebelrostbraten is the Viennese classic of pan-seared beef sirloin under a thick sauce of slow-cooked onions and red wine. It is a standard dish in Vienna's Beisl and café kitchens.

50 minMediumServes 4470 cal/serving

AustrianDinnerStovetopStandard

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Ingredients

4 steaks beef top sirloin steaks, patted dry
2 tsp kosher salt
1 tsp ground black pepper
2 tbsp vegetable oil
2 large yellow onions, thinly sliced
1/4 cup unsalted butter
2 tbsp all-purpose flour
1/2 cup dry red wine
1 cup beef broth
1/2 tsp dried marjoram

Instructions

1

Season 4 steaks patted dry beef top sirloin steaks on both sides with 2 tsp kosher salt and 1 tsp ground black pepper. Let them stand at room temperature for 20 minutes.
2

Heat 2 tbsp vegetable oil in a large skillet over high heat until shimmering. Sear the beef top sirloin steaks 3 to 4 minutes per side, until well browned. Transfer to a plate.
3

Lower the heat to medium and add 1/4 cup unsalted butter. Cook 2 large thinly sliced yellow onions 12 to 15 minutes, stirring often, until deep golden and soft.
4

Stir in 2 tbsp all-purpose flour and cook 1 minute. Pour in 1/2 cup dry red wine and scrape up the browned bits. Simmer 2 minutes.
5

Add 1 cup beef broth and 1/2 tsp dried marjoram and simmer 5 minutes, until the sauce coats a spoon.
6

Return the beef top sirloin steaks to the pan and spoon the onions over them. Check the thickest steak with an instant-read thermometer: 135°F is medium-rare and 145°F is medium. Cook a minute or two more if needed.
7

Serve each steak topped with plenty of the onion sauce.

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Questions

How much time should I plan for Zwiebelrostbraten?

As written, 50 minutes: 20 of prep and 30 of cooking. The longest single stretch is step 1 (20 minutes): "Let them stand at room temperature for 20 minutes."

What internal temperature should Zwiebelrostbraten reach?

For Zwiebelrostbraten, the target internal temperature is 135 F (about 55 C), given in step 6. A probe thermometer removes the guesswork. The target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Zwiebelrostbraten?

Step 2 reads: "Sear the beef top sirloin steaks 3 to 4 minutes per side, until well browned." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of red wine in Zwiebelrostbraten?

The entry for Zwiebelrostbraten calls for 1/2 cup dry red wine. In its place: Use beef or mushroom stock with a tablespoon of red wine vinegar or balsamic per cup. The sauce will be a little less deep.

Can I make Zwiebelrostbraten dairy-free?

Yes. The dairy in Zwiebelrostbraten is 1/4 cup unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Zwiebelrostbraten gluten-free?

Yes. The gluten in Zwiebelrostbraten is 2 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

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