Zwiebelrostbraten (German beef roast in onion sauce)

Based on 10 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“Make sure to take the steaks out of the refrigerator and let rest at room temperature at least 30 minutes before cooking. When chilled meat makes contact with heat, it tightens and loses a lot of its juices, resulting in a dry and tough steak.”

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!