Onion roast beef

Name: Onion roast beef
Total time: 45 min
Yield: 3
Cuisine: Austrian
Ingredients: 600 g Beef rump steak; 350 g Onion; 30 g Plain wheat flour; 35 g Rapeseed oil; 20 g Butter; 300 g Prepared beef stock; 15 g Dijon mustard; 3 g Salt; 1 g Black pepper; 10 g Fresh parsley

Pan-seared beef steaks with browned onions and rich pan gravy.

Estimated total time: 45 minutes3 portionsAbout 620 kcal per portion

Zwiebelrostbraten — real photograph of the prepared dish — Photo: de:Freedom_Wizard · CC BY 3.0 · Photo source. Representative real dish photograph; home recipe ingredients, garnishes, and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 3 portions

600 g Beef rump steak
350 g Onion
30 g Plain wheat flour
35 g Rapeseed oil
20 g Butter
300 g Prepared beef stock
15 g Dijon mustard
3 g Salt
1 g Black pepper
10 g Fresh parsley

Method

Slice onions thinly and toss with 15 g flour. Heat oil in a wide pan and cook onions for 12–15 minutes until golden, stirring often; remove and keep warm.
Pat steaks dry, season with salt and pepper and spread thinly with mustard. Dust lightly with remaining flour.
Add butter to the pan and sear steaks for 3–4 minutes each side, adjusting for thickness and preferred doneness. Remove and rest.
Pour stock into the pan, scrape up browned bits and simmer for 5 minutes. Return steaks briefly and serve with onions, gravy and parsley.

Steak timing depends on thickness. Potatoes or spätzle served alongside are not included.

Zwiebelrostbraten

Allergens and ingredient checks

Listed allergens: celery, gluten, milk, mustard, sulphites. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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