Zwiebelrostbraten (German beef roast in onion sauce)

Based on 17 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Medium 👍
65
min.
Preparation
0
min.
Baking
3
min.
Resting

Ingredients

Servings:-2+
rump steaks
onion
½ clove garlic
400 g potatoes
3 tbsp vegetable oil
2½ tsp sugar
bay leaf
½ tsp tomato paste
60 ml red wine
200 ml beef stock
3 tbsp unsalted butter (cold)
salt
pepper
fried onion (for serving)
Metric
Imperial

Utensils

  • knife
  • cutting board
  • pot
  • 2 frying pans
  • cooking spoon
  • sieve
  • aluminum foil

Nutrition per serving

Cal
1027
Protein
57 g
Fat
68 g
Carb
41 g
  • Step 1/4

    Halve onion and slice thinly. Thinly slice garlic. Wash potatoes and place in a pot of salted water. Bring to a boil and let cook for approx. 10 min.
    • onion
    • ½ clove garlic
    • 400 g potatoes
    • salt
    • knife
    • cutting board
    • pot

    Halve onion and slice thinly. Thinly slice garlic. Wash potatoes and place in a pot of salted water. Bring to a boil and let cook for approx. 10 min.

  • Step 2/4

    Heat vegetable oil in a frying pan over medium heat. Add onions and sauté until translucent, then add salt and sugar. Add bay leaf and fry for approx. 5 – 8 min. Add tomato paste and fry for approx. 5 min., stirring occasionally. Deglaze with red wine and let reduce until wine is almost completely cooked off. Add beef stock and let simmer for approx. 10 min., then remove from heat.
    • 2 tbsp vegetable oil
    • 1 tsp sugar
    • bay leaf
    • ½ tsp tomato paste
    • 60 ml red wine
    • 200 ml beef stock
    • salt
    • frying pan
    • cooking spoon

    Heat vegetable oil in a frying pan over medium heat. Add onions and sauté until translucent, then add salt and sugar. Add bay leaf and fry for approx. 5 – 8 min. Add tomato paste and fry for approx. 5 min., stirring occasionally. Deglaze with red wine and let reduce until wine is almost completely cooked off. Add beef stock and let simmer for approx. 10 min., then remove from heat.

  • Step 3/4

    Drain potatoes, let cool for a few minutes, then peel. Heat vegetable oil in a frying pan over medium-high heat and sauté potatoes until golden, then add sugar, season with salt, remove from heat, and set aside.
    • 1 tbsp vegetable oil
    • 1½ tsp sugar
    • salt
    • sieve
    • frying pan

    Drain potatoes, let cool for a few minutes, then peel. Heat vegetable oil in a frying pan over medium-high heat and sauté potatoes until golden, then add sugar, season with salt, remove from heat, and set aside.

  • Step 4/4

    To prepare the steaks, make several incisions along the cap of fat. Heat a frying pan over medium-high heat. Season steaks with salt, transfer to the pan and fry until seared, then add pepper. Wrap each steak in foil and let rest for approx. 3 min. Add butter, salt, and pepper to the onion sauce. Serve steaks with onion sauce and potatoes. Enjoy!
    • rump steaks
    • 3 tbsp unsalted butter (cold)
    • salt
    • pepper
    • fried onion (for serving)
    • aluminum foil

    To prepare the steaks, make several incisions along the cap of fat. Heat a frying pan over medium-high heat. Season steaks with salt, transfer to the pan and fry until seared, then add pepper. Wrap each steak in foil and let rest for approx. 3 min. Add butter, salt, and pepper to the onion sauce. Serve steaks with onion sauce and potatoes. Enjoy!