Zwiebelrostbraten
Zwiebelrostbraten is one of the most popular roasts in Viennese cuisine, a dish that appears almost universally on the menus of traditional Beisl taverns — Vienna's local neighborhood pubs. The key to this dish lies in the contrast of textures: tender meat, quickly seared over high heat, and mountains of crispy onion generously covering it. Preparing the crispy onion is considered a true art in Austrian kitchens — it must be fried enough to turn golden and crispy, without burning or becoming bitter. Many Viennese restaurants proudly defend their own secret technique for the perfect onion, and the generous amount of onion served over the roast is often considered just as important as the meat itself.
Thin sliced beef
Thin slices of beef fry quickly, staying tender.
A mountain of crispy onion
Onion sliced into rings, dredged in flour and fried until crispy.
Brown red-wine sauce
The sauce comes together from the pan juices, red wine and a little broth.
Served with dumplings or potatoes
Traditionally served alongside potato dumplings or mash.
Ingredients 4 servings
- 600g beef top round, thinly sliced
- 4 large onions, cut into rings
- 3 tbsp flour
- Oil for frying the onion
- 2 tbsp butter
- 150ml red wine
- 200ml beef broth
- 1 tbsp tomato paste
- Salt and pepper to taste
How to make it
- 1Dredge the onion rings in flour, shaking off the excess, then fry them in hot oil over medium-high heat, in small batches, until golden and crispy.
- 2Remove the fried onion onto paper towels and set aside, keeping it crispy.
- 3Lightly pound the beef slices with a meat mallet to thin them evenly, then season with salt and pepper on both sides.
- 4Heat the butter in a large pan over high heat and quickly fry the meat slices, just 1-2 minutes on each side, so they stay tender, then remove them onto a warm plate.
- 5In the same pan, add the tomato paste, stirring briefly, then deglaze with the red wine, scraping up the browned bits from the bottom of the pan.
- 6Add the beef broth and let the sauce reduce over medium heat for 5-6 minutes, until it reaches a slightly thickened consistency.
- 7Return the meat slices to the sauce just to warm through, then serve immediately, generously topped with a mountain of crispy onion, alongside potato dumplings.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
