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    Home » Recipes » Mains

    Zwiebelrostbraten Recipe

    Published: Jun 9, 2021 · Modified: May 23, 2024 by Petra Kupská | Cook Like Czechs · 2 Comments

    Jump to Recipe
    • 1.2Kshares

    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!

    Zwiebelrostbraten Czech vídeňská roštěná recipe

    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," also known as "Wiener Rostbraten," where "Wien" refers to 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

    Zwiebelrostbraten 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.

    Pound the beef steaks

    STEP 2: Dip one side of each steak in flour.

    dreadging steaks in the 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).

    searing beef steaks in a pan

    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.

    making zwiebelrostbraten
    Zwiebelrostbraten

    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.

    frying onions
    fried onion rings

    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.

    zwiebelrostbraten serving

    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

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

    Other readers and I love hearing what you think. Stay in touch by following me on Facebook and Pinterest. For more Czech stuff, subscribe to my newsletter!

    zwiebelrostbraten recipe

    Zwiebelrostbraten – Czech Vídeňská roštěná

    Author: Petra Kupská | Cook Like Czechs
    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!
    Prevent your screen from going dark
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    Prep Time: 20 minutes mins
    Cook Time: 25 minutes mins
    Total Time: 45 minutes mins
    Servings: 4

    Tap or hover to scale

    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.

    Nutritional estimate pro serving

    Calories: 535kcal | Carbohydrates: 16g | Protein: 46g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 136mg | Sodium: 1798mg | Potassium: 888mg | Fiber: 2g | Sugar: 5g | Vitamin A: 180IU | Vitamin C: 8mg | Calcium: 90mg | Iron: 4mg
    Servings: 4
    Calories pro serving: 535
    Course: Main Course
    Cuisine: Austrian, Czech
    Keyword: European Eating, National Dishes
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    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
    • 1.2Kshares

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    Comments

    1. Cheryl says

      June 23, 2021 at 3:36 pm

      It looks like beef liver and so does the preparation, it wouldn't do this to a steak, sorry, but I like liver.

      Reply
      • Petra Kupská says

        June 24, 2021 at 7:50 am

        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

        Reply

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    Hi, I am Petra, a born-and-raised Czech and self-taught cook with 25+ years of experience. I am here to show you that you can cook Czech food—even if you live abroad or never learned it growing up. With clear steps and trusted guidance, Czech cooking becomes simple, joyful, and meaningful, right in your own kitchen.

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