Traditional Zwiebelrostbraten (German Onion Beef Roast)

Beef Steaks: Ribeye or sirloin are traditional. Boneless is best.

Onions: Yellow or white onions are ideal. You’ll need a lot—some for the sauce, some for the topping.

Beef Broth: Adds flavor to the gravy.

Red Wine or Vinegar: Red wine gives a rich base; vinegar works too if you don’t use alcohol.

Flour: For coating the steaks and thickening the sauce slightly.

Butter & Oil: For frying and flavor.

Salt & Pepper: Essential for seasoning.

Mustard (Optional): Adds a sharp touch to the gravy.

Equipment You’ll Need

• Large Skillet or Pan: To sear steaks and cook onions.
• Tongs or Spatula: For flipping steaks.
• Cutting Board & Knife: To prep onions and steak.
• Small Pot: Optional, for frying crispy onions.
• Paper Towels: For draining fried onions.

Step-by-Step Instructions for Zwiebelrostbraten

Step 1: Prepare the Onions

1. Peel and slice 3–4 large onions thinly.
2. Set half aside for the crispy topping. Use the other half for the sauce.

Step 2: Make Crispy Onions

3. Heat oil in a small pot. Toss sliced onions in a little flour and fry until golden and crispy.
4. Remove with a slotted spoon and drain on paper towels.

Step 3: Cook the Steaks

5. Season 2 beef steaks with salt and pepper. Lightly coat in flour.
6. Heat oil and butter in a skillet.
7. Sear steaks on both sides (about 2–3 minutes per side). Remove and set aside.