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Classic Zwiebelrostbraten | Tender & Savory
(0)
35 min
Under an hour
Knuspr-Küche
Saftiges Rumpsteak, sanft geschmorte Zwiebeln und eine herrlich aromatische Sauce. Serviert mit goldgelben Röstzwiebeln und frischen Spätzle holst du dir echte Wirtshaus-Gemütlichkeit direkt an den Küchentisch.
Preparation method
Preparation & Crispy Onions
Peel the onions and cut them into thin rings. Toss half of the onion rings with a little flour and a pinch of salt in a bowl so that they become wonderfully crispy when fried.
Heat 2 tbsp of vegetable oil in a pan. Fry the floured onion rings over medium heat until golden brown and crispy. Drain on paper towels and set aside.
Searing the Meat & Making the Sauce
Pat the rump steaks dry, season with salt and pepper, and spread a thin layer of medium-hot mustard on one side. Heat 2 tbsp of vegetable oil in a heavy pan over high heat and sear the meat vigorously for 2 to 3 minutes on each side. Remove from the pan, wrap in aluminum foil, and leave to rest.
Chef's tip
For the perfect level of doneness (medium), keep the meat warm and let it rest in a preheated oven at 100 °C for a few minutes after searing.
If you prefer an even richer, velvety sauce, whisk in 1 tsp of cold butter at the end.
200 min
Masterpiece
