Swabian Zwiebelrostbraten
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 slices roast beef with a fat rim, 3 to 3.5 cm thick
- 2 onions)
- 200 ml red wine (preferably Trollinger)
- 300 ml beef stock
- some clarified butter
- 1 tablespoon flour
- Salt and pepper, black, from the mill
Print Recipe
Pin Recipe Instructions
- Bring the meat to room temperature and heat the oven to 80 degrees top and bottom heat in good time. Place a plate on the bottom of the oven and the wire rack on the middle rack.
- Peel the onions and cut into rings. Now put some clarified butter in a pan, which should not be heated too much, and roast the onion rings in it for about 15 minutes while stirring, so that they become soft and take on color. As soon as they are brown, you take them out, dab them on a kitchen towel, wrap them in aluminum foil and place them warm in the oven.
- Now you increase the heat in the pan a lot, salt the meat and fry it for about 1.5 minutes on each side. The steaks are then seasoned with pepper and placed in the oven on the grid, where they can cook for 30 minutes.
- The heat is then reduced in the pan, the flour is added to the fat and slowly removed with the Trollinger while stirring with a whisk, which at the same time loosens the roast. After the wine has been briefly boiled, add the beef stock, reduce the sauce to a creamy consistency and taste with salt and pepper at the end.
- When the meat is ready, cover it with the onion rings on the plates and add the side dish first and then the sauce.
- In the Swabian Württemberg one traditionally eats spaetzle or fried potatoes with onion roast roast. If you don`t value tradition, french fries are also suitable.
- Hints:
- The fat rim can be removed before serving or you can leave the choice to the guest, but it should always be cooked. Alternatively, they can also be fried separately in sunflower oil for crispier onions.
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