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Viennese Zwiebelrostbraten | Classic with Crispy Fried Onions
(0)
45 min
Under an hour
Gurkerl Küche
Der Wiener Zwiebelrostbraten ist ein absoluter Fixstern der österreichischen Wirtshauskultur: Zart gebratene Rindersteaks in einer samtigen Natursauce, gekrönt von extra knusprig herausgebackenen Röstzwiebeln. Traditionell und unwiderstehlich gut.
Preparation method
Preparation
Peel the onions and cut them into thin rings. Thoroughly mix two thirds of the onion rings in a bowl with 2 tbsp smooth wheat flour and 1 tsp sweet paprika powder so that all rings are evenly coated.
Pat the beef dry, lightly score the edges (so the meat does not curl during frying), season with salt and freshly ground black pepper, and spread a thin layer of Dijon mustard on one side. Then lightly dredge the mustard-coated side of the meat in a little smooth flour.
Preparing the Crispy Onions
Heat 2 tbsp clarified butter in a spacious pan. Fry the floured onion rings in batches over medium-high heat, turning occasionally, until golden brown and crispy. Drain on paper towels and lightly season with salt. Set aside the remaining onion rings for the sauce.
Chef's tip
For extra crispy fried onions, briefly shake the onion rings in a sieve after dusting with flour and paprika powder to remove excess flour.
Letting the meat rest in the oven at a mild temperature (80 °C) ensures that the meat juices are evenly distributed and the roast beef remains melt-in-your-mouth tender.
Ingredients
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