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Zwiebelrostbraten

Serves 4 to 6 Entree meat

Zwiebelrostbraten

Zwiebelrostbraten, a classic from Swabia, is a dish that finds its way onto the table in homes across the region. It's a no-nonsense meal, perfect for a hearty dinner when the air turns crisp and the appetite calls for comfort. This version stays true to how a German family cook might prepare it, prioritizing flavor over fuss, with butter or clarified butter and a generous spirit that welcomes second helpings without hesitation.

Expect each bite to deliver the juicy richness of beef sirloin, harmoniously paired with the sweetness of caramelized onions. The mustard adds a tangy undertone, while the beef broth brings depth, all enhanced by a careful hand with salt and pepper. It's a straightforward symphony of flavors, best enjoyed with a crisp lager or a robust red wine.

Ingredients

  • 4beef sirloin steaks
  • 4onions — sliced into rings
  • 100 mlbeef broth
  • 2 tbspclarified butter
  • 1 tspmustard
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning the 4 beef sirloin steaks generously with fine sea salt and black pepper. Let them sit at room temperature for about 30 minutes to allow the flavors to penetrate the meat, enhancing its taste and tenderness.
  2. While the steaks are resting, peel and thinly slice the 4 onions. This will ensure they cook evenly and caramelize properly when added to the pan later.
  3. In a large heavy-bottomed skillet, heat 2 tablespoons of clarified butter over medium-high heat. Once the butter is hot and shimmering, add the steaks in batches to avoid overcrowding the pan. Sear each steak for about 3-4 minutes on each side, or until they develop a deep brown crust. Remove the steaks from the pan and set them aside.
  4. In the same skillet, add the sliced onions. Cook them over medium heat, stirring occasionally, until they become golden brown and caramelized, which should take about 10-15 minutes. This step is crucial for developing the rich, sweet flavor characteristic of Zwiebelrostbraten.
  5. Return the seared steaks to the skillet with the onions. Pour in 100 ml of beef broth and add 1 teaspoon of mustard, stirring to combine. Bring the mixture to a gentle simmer, ensuring the steaks are nestled among the onions.
  6. Cover the skillet and allow the steaks to braise in the broth for about 20-25 minutes, or until they are fork-tender. The broth will reduce slightly, concentrating its flavors and coating the meat and onions.
  7. Once the steaks are tender, skim any excess fat from the surface of the sauce. Taste the sauce and adjust the seasoning with additional salt and pepper if necessary.
  8. Serve the Zwiebelrostbraten hot, accompanied by traditional sides such as potatoes, Spätzle, or crusty bread to soak up the flavorful sauce.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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