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Swabian Zwiebelrostbraten | Tender Steak & Crispy Onions
(0)
45 min
Under an hour
Knuspr-Küche
Schwäbischer Zwiebelrostbraten ist der Inbegriff schwäbischer Gemütlichkeit: saftig gebratenes Rumpsteak, gekrönt von geschmorten und krossen Röstzwiebeln in einer kräftigen Rotwein-Bratensoße, serviert mit klassischen Spätzle.
Preparation method
Preparation & Onions
Peel the onions and cut them into thin rings. Lightly dust two-thirds of the onion rings with wheat flour. Heat vegetable oil and a little butter in a frying pan and fry the floured onion rings until golden brown and crispy. Drain on paper towels.
Sauté the remaining onion rings slowly in the same pan over medium heat until soft and golden brown, then season with salt and pepper.
Steaks & Sauce
Pat the rump steaks dry, lightly score the fat cap, spread thinly with mustard, and season with salt and pepper.
Chef's tip
Remove the meat from the refrigerator about 30 minutes before cooking so that it cooks evenly.
Lightly score the fat cap several times so the steak does not curl while searing.
200 min
Masterpiece
