Entree: Austria – Central Culinary Region – Zwiebelrostbraten (Roast beef with onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 27 min

Additional 3 min

Total 45 min

Ingredients

- 4 beef sirloin steaks, approx. 8 oz (225 g) each
- 3 large yellow onions, approx. 1 lb (450 g), thinly sliced
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour, for dredging
- 1 1/2 cups (360 ml) beef stock
- 1/2 cup (120 ml) dry red wine
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (2 g) caraway seeds, lightly crushed (optional, Central Austrian touch)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 2 tbsp (8 g) chopped fresh flat-leaf parsley, for garnish
- 1 tbsp (15 ml) red wine vinegar or lemon juice (optional, to finish sauce)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat steaks dry, season both sides with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper, and lightly dredge in flour, shaking off excess. Heat 1 tbsp (15 ml) oil and 1 tbsp (15 ml) butter in a large heavy skillet over medium-high heat until shimmering.
2. Sear steaks 2–3 minutes per side for medium-rare (adjust time for thickness), transfer to a warm plate and tent with foil to rest.
3. In the same skillet, add remaining 1 tbsp (15 ml) oil and 2 tbsp (30 ml) butter. Reduce heat to medium and add sliced onions and caraway seeds if using. Cook, stirring occasionally, until deeply golden and caramelized, about 20–25 minutes.
4. Sprinkle the onions with a pinch of salt and stir in mustard. Push onions to the side, pour in red wine to deglaze the pan, scraping up browned bits; let wine reduce by half, about 2–3 minutes.
5. Add beef stock and simmer until sauce thickens slightly, about 4–5 minutes. Taste and adjust seasoning with additional salt, pepper, and a splash of red wine vinegar or lemon juice if desired.
6. Return steaks to the pan, spoon sauce and onions over them to warm through for 1–2 minutes. Serve steaks topped generously with the onion gravy and a sprinkle of chopped parsley.

1. Pat steaks dry, season both sides with 1 tsp salt and 1/2 tsp pepper, and lightly dredge in flour, shaking off excess. Heat 1 tbsp oil and 1 tbsp butter in a large heavy skillet over medium-high heat until shimmering.
2. Sear steaks 2–3 minutes per side for medium-rare (adjust time for thickness), transfer to a warm plate and tent with foil to rest.
3. In the same skillet, add remaining 1 tbsp oil and 2 tbsp butter. Reduce heat to medium and add sliced onions and caraway seeds if using. Cook, stirring occasionally, until deeply golden and caramelized, about 20–25 minutes.
4. Sprinkle the onions with a pinch of salt and stir in mustard. Push onions to the side, pour in red wine to deglaze the pan, scraping up browned bits; let wine reduce by half, about 2–3 minutes.
5. Add beef stock and simmer until sauce thickens slightly, about 4–5 minutes. Taste and adjust seasoning with additional salt, pepper, and a splash of red wine vinegar or lemon juice if desired.
6. Return steaks to the pan, spoon sauce and onions over them to warm through for 1–2 minutes. Serve steaks topped generously with the onion gravy and a sprinkle of chopped parsley.