Swabian Beef Roast with Onions - Zwiebelrostbraten

No ratings yet

Original Swabian Roast Beef with Onions

Prep Time30

Cook Time1 30

Total Time2

Course: Main Course

Cuisine: German

Keyword: Beef, Swabian Beef Roast, Zwiebelrostbraten

Servings: people

Calories: 670kcal

Get Recipe Ingredients

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

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.