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 with a scoop of fried onions arranged on top. It tastes delicious, give it a try; I promise you won't be disappointed!
What Is Zwiebelrostbraten
These are slices of quality beef topped with a flavorful gravy, served with crispy fried onions. As a side dish, roasted potatoes (Bratkartoffeln) or steamed rice are suitable.
The recipe originates from Austria, of which the Czech lands were a part until 1918. That is why many Austrian recipes have taken their place in Czech cuisine, and why we like to cook them.
Literally translated, "Zwiebelrostbraten" (a German word) means "beef roasted with onions". Czechs know this dish as "Vídeňská roštěná", aka "Viennese roasted beef", where Vienna is the capital of Austria.
My tip: Try Czech roštěnky, braised sirloin steaks
Zwiebelrostbraten is very popular in Austria, and you can find it on every good local restaurant menu.
Ingredients
This recipe includes ingredients and preparation for beef slices with onions and gravy. Fried potatoes (Bratkartoffeln) usually accompanyZwiebelbraten. Please note; I do not cover their preparation here.
Beef with gravy:
- Beef steaks; I suggest sirloin steaks, which are closest to the cut of beef used to cook this recipe in Austria and the Czech Republic. Each steak should weigh around 7 oz (200 g) raw.
- Salt
- Black pepper; ground
- All-purpose flour
- Vegetable oil; sunflower oil or canola
- Unsalted butter
- Beef broth; to make gravy
Fried onions:
- Onions; prepare one piece of onion per person
- Fat; to fry the onions
- Salt
- All-purpose flour
✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
Instructions with Photos
STEP 1: Slightly pound the beef steaks and make cuts with a knife around the edges. Salt and pepper the steaks from both sides.
STEP 2: Dip one side of each steak in flour.
STEP 3: Heat a cast iron or stainless steel pan, add oil. Place the steaks floured side down into the oil, turn and sear on both sides. The meat should remain slightly pink inside. Remove the meat from the pan and keep it warm on a preheated plate (e.g., in the oven).
STEP 4: 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.
STEP 5: In the meantime, dust the sliced onions with flour and roast them in the hot fat until brown. Immediately strain, drain, and lightly salt.
STEP 6: Cover the beef steaks with crispy onions and pour the gravy over them.
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.
This dish goes well with green lettuce dressed with vinegar, oil, salt, and herbs.
Cooking Tips
- 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.
🍲 More Czech recipes to try
- Chicken breast steak with peach – kuřecí plátek s broskví
- Slow roasted pork belly – pečený bůček
- Potato salad – bramborový salát
Zwiebelrostbraten – Czech Vídeňská roštěná
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.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:
Conversion chart
Cheryl
It looks like beef liver and so does the preparation, it wouldn't do this to a steak, sorry, but I like liver.
Petra Kupská
Ahoj Cheryl, thank you for your comment. I think you are referring to another dish - the Czech "játra na cibulce" (liver on sauteed onions), which, by the way, tastes great. However, it is something different than this "Vídeňská roštěná" (Viennese beef roast). In this recipe, the onion rings are dusted with flour, fried separately in oil, and then made into a crispy garnish on the fried meat. In the recipe with liver, the onions form the basis of the sauce, which adds flavor. With friendly regards, Petra