Zwiebelrostbraten – Czech Vídeňská roštěná
We Czechs adopted this recipe from our Austrian neighbors, where it is served under the name "Zwiebelrostbraten". It is a festive dish of beef slices on which a scoop of fried onions is arranged. It tastes delicious, give it a try; I promise you won't be disappointed!
Servings 4
Ingredients
Beef steaks and gravy:
- 4 sirloin steak each steak should weigh around 7 oz (200 g) raw
- salt
- black pepper ground
- all-purpose flour
- 3 Tbsp vegetable oil
- 1 Tbsp unsalted butter
- 1 cup (240 ml) beef broth
Fried onions:
- 4 onions cut into thin rings
- 1 Tbsp all-purpose flour
- fat to fry onions
- ½ tsp salt
Instructions
- Slightly pound the beef steaks and make cuts with a knife around the edges. Salt and pepper the steaks from both sides.
- Dip one side of each steak in flour.
- Heat cast iron or stainless steel pan, add oil. Place the steaks with the floured side into the oil, turn and sear on both sides. The meat should remain slightly pink inside. Remove the meat from the pan and keep warm on a preheated plate (e.g., in the oven).
- In the drippings, foam the butter, sprinkle with a teaspoon of flour, pour in the beef broth, and stir well. Season the gravy to taste with salt and pepper. Add the meat and let it stew briefly until soft.
- Meantime, dust the sliced onions with flour and roast them in the hot fat until brown. Immediately strain, drain, and lightly salt.
- Cover the beef steaks with crispy onions and pour the gravy over them.
Notes
- Makes 4 yields.
- SERVING: Serve the roast beef pieces either individually on preheated plates or on a preheated platter with serving cutlery. Serve with roast potatoes sprinkled with parsley.
- Zwiebelrostbraten dish goes well with green lettuce dressed with vinegar, oil, salt, and herbs.
- A cast-iron skillet with a lid is ideal for making this recipe. The cast iron will get perfectly hot for the initial searing of the steaks.
- The gravy for Zwiebelrostbraten has a mild taste, suitably complemented by the aroma of fried onions. The onions must be crisp when served, i.e., freshly fried. That is what makes this dish unique.