Zwiebelrostbraten – Czech Vídeňská roštěná

Zwiebelrostbraten – Czech Vídeňská roštěná

We Czechs adopted this recipe from our Austrian neighbors, where it is served under the name "Zwiebelrostbraten." This festive dish features slices of beef topped with a generous scoop of fried onions. It tastes delicious, so give it a try—I promise you won't be disappointed!

Course Main Course

Cuisine Austrian, Czech

Keyword European Eating, National Dishes

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 535kcal

Author Petra Kupská

Ingredients

Sirloin steaks:

4 pieces sirloin steaks each steak should weigh around 7 oz (200 g) raw
2 teaspoons salt
1 teaspoon ground black pepper
2 Tablespoons all-purpose flour
3 Tablespoons canola (or sunflower oil / pork lard)

Warm gravy:

2 Tablespoons unsalted butter
1 cup lukewarm beef broth
1 teaspoon all-purpose flour

Fried onions:

4 medium onions cut into thin rings
½ Tablespoon all-purpose flour
½ cup canola to fry onions
½ teaspoon salt

Instructions

Slightly pound 4 pieces sirloin steaks and make small cuts with a knife around the edges. Season with 2 teaspoons salt and 1 teaspoon ground black pepper on both sides.
Dip one side of each steak in 2 Tablespoons all-purpose flour.
Heat a cast iron or stainless steel pan over medium-high and add 3 Tablespoons canola. Place the steaks in the pan with the floured side down, then turn and sear on both sides. The meat should remain slightly pink inside. Transfer the steaks to a plate and keep them warm.
In the drippings, foam 2 Tablespoons unsalted butter and sprinkle with a 1 teaspoon all-purpose flour. Pour in 1 cup lukewarm beef broth in batches and stir well. If necessary, season with salt and pepper to taste. Add the steaks back into the pan and let it stew briefly until tender.
Meanwhile, dust 4 medium onions sliced into rings with ½ Tablespoon all-purpose flour and fry them in ½ cup canola (hot) until brown. Immediately strain and drain the onions, then lightly season them with ½ teaspoon salt.
Place the steaks on a plate, cover with crispy onions, and pour the gravy over them. Add a side dish and serve.

Notes

The basic recipe makes 4 portions.
SERVING: The Viennese Zwiebelrostbraten is traditionally served with Bratkartoffeln, which are pan-fried potato slices. Add lettuce leaves to the plate, dressed with vinegar, oil, salt, and herbs.
A cast-iron skillet with a lid is ideal for making this recipe. The cast iron heats up perfectly for the initial searing of the steaks.
The gravy for Zwiebelrostbraten has a mild taste, perfectly complemented by the aroma of fried onions. The onions must be crisp when served, which means they should be freshly fried. This is what makes the dish unique.

Nutrition