🥩 Zwiebelrostbraten
Zwiebelrostbraten is a thin slice of beef sirloin pan-fried and topped with a generous pile of onions, then served in a dark, savory gravy. The onions are caramelized or crisp-fried, adding sweetness and crunch to the tender beef. In Austria and Swabia it is typically served with buttered spaetzle or potatoes.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 beef sirloin steaks (about 360 g), pounded thin
- 3 onions, thinly sliced
- 300 ml beef stock
- 1 tbsp oil
- 20 g butter
- 300 g cooked spaetzle
- Salt, pepper, mustard, marjoram
Method
- Fry the onions slowly in the oil until deep golden; set aside.
- Season the steaks, spread thinly with mustard and sear 1–2 minutes per side; keep warm.
- Deglaze the pan with the stock, add marjoram and reduce into a gravy.
- Toss the spaetzle in the butter until hot.
- Plate the beef with the gravy, top with the onions and serve with the spaetzle.
How to make it lighter
- Trim the fat edge from the sirloin before cooking.
- Toss the spaetzle in half the butter (1 tbsp butter ≈ 100 kcal).
- Serve a smaller portion of spaetzle with a side salad.
History
The dish is a classic of Viennese and Austrian cooking and is equally popular in Swabia in southern Germany, where it is paired with spaetzle. It is a fixture on traditional inn menus in both regions.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →