Welcome to Pretzel and Me! Today, I’m thrilled to share an iconic dish from the Swabian region of Germany: Zwiebelrostbraten, or Swabian Beef Roast with Onions. This hearty, flavorful dish is a beloved comfort food in Germany, particularly in the Swabian region, where it’s known for its tender beef, rich gravy, and crispy, caramelized onions. Whether you’re cooking for a special occasion or simply want to enjoy a comforting meal, this recipe is sure to impress.
Zwiebelrostbraten is a classic dish from the Swabian region of Germany, which is renowned for its rustic, hearty cuisine. Swabia, located in southwestern Germany, has a rich culinary heritage, and this dish is often served in traditional restaurants, particularly in the state of Baden-Württemberg. The dish’s popularity comes from its simplicity and the use of high-quality ingredients, which result in an incredibly flavorful meal that’s perfect for a Sunday dinner or a special celebration.
Tips and Tricks
- Choosing Beef: Opt for high-quality cuts like sirloin or ribeye for the best flavor and tenderness. Look for well-marbled meat for extra juiciness. For the best results, choose well-marbled cuts like sirloin or ribeye. These cuts are tender and flavorful, making them ideal for Zwiebelrostbraten. You can find high-quality beef at local butchers, specialty meat shops, or reputable online retailers.
- Crispy Onions: Choose large, yellow onions for a sweet, rich flavor when crispy. Fresh, firm onions will yield the best results.
- Gravy Consistency: If the gravy is too thin, let it reduce further uncovered. If it’s too thick, add a splash of beef broth or red wine to thin it out.
- Red Wine: A good quality, dry red wine like a Cabernet Sauvignon or Merlot works best for this dish. The wine adds depth to the gravy, so use one that you enjoy drinking.
Serving Suggestions
Zwiebelrostbraten is traditionally served with Spätzle (German egg noodles), Mashed Potatoes, or Bread Dumplings (Semmelknödel). A side of roasted vegetables or a simple green salad pairs well with the rich flavors of the dish. For beverages, a glass of red wine, such as a Spätburgunder (German Pinot Noir), or a full-bodied beer like a Märzen, complements the meal perfectly.
Variations and Tweaks
- Mushroom Gravy: Add sautéed mushrooms to the gravy for an extra layer of flavor.
- Herb Butter: Top the steaks with a pat of herb-infused butter for a richer taste.
- Vegetarian: For a vegetarian version, replace the beef with thick slices of portobello mushrooms and use vegetable broth instead of beef broth.
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the beef and gravy slowly on the stove over low heat until heated through. The dish can also be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.
Summary
Swabian Beef Roast with Onions (Zwiebelrostbraten) is a traditional German dish featuring tender beef steaks in a rich gravy, topped with crispy onions. Serve with Spätzle or mashed potatoes for a hearty meal.
Swabian Beef Roast with Onions - Zwiebelrostbraten
Ingredients
For the Beef Roast
- 4 Beef Steaks sirloin steak or ribeye steak, 8 oz. each
- 2 tbsp. Dijon Mustard
- 1 tsp. Salt
- ½ tsp. Black Pepper
- 2 tbsp. All-Purpose Flour for dredging
- 3 tbsp. Butter
- 2 tbsp. Oil
- 2 cups Beef Broth
- 1 cup Red Wine
- 2 tbsp. Tomato paste
- 2 Garlic cloves, minced
- 2 sprigs Fresh Thyme
- 1 Bay Leave
Crispy Onion Rings
- 2 large Onion thin sliced rings
- ½ cup Cornstarch
- ½ tsp. Salt
- ½ tsp. Black Pepper
- Vegetable Oil for frying
Instructions
Beef Roast
- Prepare the Steaks: Pat the steaks dry with paper towels. Spread a thin layer of Dijon mustard on each side, then season with salt and pepper. Dredge the steaks lightly in flour, shaking off any excess.4 Beef Steaks, 2 tbsp. Dijon Mustard, 1 tsp. Salt, ½ tsp. Black Pepper, 2 tbsp. All-Purpose Flour
- Sear the Steaks: In a large, heavy skillet, heat the butter and vegetable oil over medium-high heat. Once hot, add the steaks and sear for 2-3 minutes on each side, until browned. Remove the steaks from the skillet and set aside.3 tbsp. Butter, 2 tbsp. Oil
- Make the Gravy: In the same skillet, add the garlic and cook for 1 minute until fragrant. Stir in the tomato paste and cook for another minute. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half.1 cup Red Wine, 2 Garlic cloves, minced, 2 tbsp. Tomato paste
- Simmer the Steaks: Add the beef broth, thyme sprigs, and bay leaf to the skillet. Return the steaks to the skillet, cover, and let simmer on low heat for about 1 hour, or until the meat is tender. Remove the thyme sprigs and bay leaf before serving.2 cups Beef Broth, 2 sprigs Fresh Thyme, 1 Bay Leave
Crispy Onions
- Prepare the Onions: Peel and slice the onions into 1/4-inch thick rings. Separate the rings and set them aside.2 large Onion
- Coat with Cornstarch: In a large bowl, combine the cornstarch, salt, and black pepper. Toss the onion rings in the cornstarch mixture, ensuring they are evenly coated. Shake off any excess cornstarch.½ cup Cornstarch
- Heat the Oil: In a deep fryer or large, heavy-bottomed pot, heat vegetable oil to 350°F (175°C). The oil should be deep enough to fully submerge the onion rings.Vegetable Oil
- Fry the Onion Rings: Carefully place the coated onion rings into the hot oil in small batches, being careful not to overcrowd the pan. Fry for 2-3 minutes, turning occasionally, until the onion rings are golden brown and crispy.
- Drain and Season: Use a slotted spoon to remove the onion rings from the oil and place them on a paper towel-lined plate to drain excess oil. Season with additional salt if desired while they are still hot.½ tsp. Salt, ½ tsp. Black Pepper
- Top the Steaks: Once the steaks are tender, top them with the crispy onions. Serve with the rich gravy from the pan.
