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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
20 mins
Total Time
45 mins
Servings: 4
Calories: 535 kcal
Course: Main Course
Cuisine: Austrian , Czech

Ingredients

Sirloin steaks:
  • 4 pieces sirloin steaks each steak should weigh around 7 oz (200 g) raw
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 Tablespoons all-purpose flour
  • 3 Tablespoons canola (or sunflower oil / pork lard)
Warm gravy:
  • 2 Tablespoons unsalted butter
  • 1 cup lukewarm beef broth
  • 1 teaspoon all-purpose flour
Fried onions:
  • 4 medium onions cut into thin rings
  • ½ Tablespoon all-purpose flour
  • ½ cup canola to fry onions
  • ½ teaspoon salt

Instructions

    Cup of Yum
  1. 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.
  2. Dip one side of each steak in 2 Tablespoons all-purpose flour.
  3. 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.
  4. 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.
  5. 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.
  6. Place the steaks on a plate, cover with crispy onions, and pour the gravy over them. Add a side dish and serve.

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 Monounsaturated Fat 15g Trans Fat 0.3g Cholesterol 136mg (45%) Sodium 1798mg (75%) Potassium 888mg (25%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 180IU (4%) Vitamin C 8mg (9%) Calcium 90mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

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.