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Zwiebelrostbraten – Czech Vídeňská roštěná
We Czechs adopted this recipe from our Austrian neighbors, where it is served under the name "Zwiebelrostbraten." This festive dish features slices of beef topped with a generous scoop of fried onions. It tastes delicious, so give it a try—I promise you won't be disappointed!
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
4
Calories:
535 kcal
Course:
Main Course
Cuisine:
Austrian, Czech
Ingredients
Sirloin steaks:
- 4 pieces sirloin steak each steak should weigh around 7 oz (200 g) raw
- 2 teaspoons salt
- 1 teaspoon black pepper ground
- 2 Tablespoons all-purpose flour
- 3 Tablespoons canola oil or sunflower oil / pork lard
Warm gravy:
- 2 Tablespoons butter unsalted
- 1 cup beef broth lukewarm
- 1 teaspoon all-purpose flour
Fried onions:
- 4 medium onion cut into thin rings
- ½ Tablespoon all-purpose flour
- ½ cup canola oil to fry onions
- ½ teaspoon salt
Instructions
- Slightly pound 4 pieces sirloin steaks and make small cuts with a knife around the edges. Season with 2 teaspoons salt and 1 teaspoon ground black pepper on both sides.
- Dip one side of each steak in 2 Tablespoons all-purpose flour.
- Heat a cast iron or stainless steel pan over medium-high and add 3 Tablespoons canola. Place the steaks in the pan with the floured side down, then turn and sear on both sides. The meat should remain slightly pink inside. Transfer the steaks to a plate and keep them warm.
- In the drippings, foam 2 Tablespoons unsalted butter and sprinkle with a 1 teaspoon all-purpose flour. Pour in 1 cup lukewarm beef broth in batches and stir well. If necessary, season with salt and pepper to taste. Add the steaks back into the pan and let it stew briefly until tender.
- Meanwhile, dust 4 medium onions sliced into rings with ½ Tablespoon all-purpose flour and fry them in ½ cup canola (hot) until brown. Immediately strain and drain the onions, then lightly season them with ½ teaspoon salt.
- Place the steaks on a plate, cover with crispy onions, and pour the gravy over them. Add a side dish and serve.
Cup of Yum
Notes
- SERVING:
- The basic recipe makes 4 portions.
- SERVING: The Viennese Zwiebelrostbraten is traditionally served with Bratkartoffeln, which are pan-fried potato slices. Add lettuce leaves to the plate, dressed with vinegar, oil, salt, and herbs.
- A cast-iron skillet with a lid is ideal for making this recipe. The cast iron heats up perfectly for the initial searing of the steaks.
- The gravy for Zwiebelrostbraten has a mild taste, perfectly complemented by the aroma of fried onions. The onions must be crisp when served, which means they should be freshly fried. This is what makes the dish unique.
Nutrition Information
Calories
535kcal
(27%)
Carbohydrates
16g
(5%)
Protein
46g
(92%)
Fat
31g
(48%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.3g
(15%)
Cholesterol
136mg
(45%)
Sodium
1798mg
(75%)
Potassium
888mg
(19%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
180IU
(4%)
Vitamin C
8mg
(9%)
Calcium
90mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 535
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 16g | 5% |
| Protein | 46g | 92% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 136mg | 45% |
| Sodium | 1798mg | 75% |
| Potassium | 888mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 90mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.