Zwiebelrostbraten, Viennese style with crispy onions
Preparation
Why this wine?
Good to know
Tips & insights
- Cut into the edges of the meat several times before frying, so the rostbraten doesn't curl.
- Flour the meat thinly and fry it briefly and hard in hot clarified butter, then it stays juicy.
- Toss the onion rings in flour and fry them crisp in plenty of fat, then drain them on kitchen paper.
- Deglaze the pan with beef stock and round off the sauce with a spoonful of mustard and a pinch of marjoram.
- Let the rostbraten rest briefly after frying before it is served with the fried onions.
Frequently Asked Questions
Which wine pairs with Zwiebelrostbraten?
The robust rostbraten and the sweet fried onions call for a red with juicy fruit and polished tannin that catches the sweetness and carries the hearty jus. We drink our Gigue from LaSuite aux Conseillans with it, a Merlot-based red from mostly concrete and amphora. Its lively freshness gives the hearty dish a lift.
Why cut into the edge of the meat?
A sirloin steak has a firm rim of fat and a sinew that contracts in the heat and curls the meat. Cut into the rim several times before frying, then the rostbraten stays flat and cooks evenly. That way it has contact with the pan all over and browns cleanly.
How do the fried onions turn crisp?
Toss the fine onion rings in flour, tap off the excess and fry them golden in plenty of hot fat. Let them drain on kitchen paper and salt only afterwards. Too little heat or too much moisture makes the onions soft rather than crisp.
What side dish suits this?
Classics are fried potatoes or chips that soak up the sauce. Bread dumplings or Spätzle also suit the Viennese style. A green salad adds freshness. Keep the side hearty but plain, so meat, sauce and fried onions stay at the centre.
