Vienna

Zwiebelrostbraten

Name: Zwiebelrostbraten
Total time: 45 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 4 sirloin steaks 1.5 cm thick beef; Salt, to taste; Black pepper, to taste; 1 tbsp prepared mustard; Maida (all-purpose flour, plain flour), for dusting; Cooking oil (vegetable oil), for searing and frying onions; 3 large in thin rings onion; 1 tsp sweet paprika; 1 1/2 tbsp butter; 1 1/4 cups beef stock (beef broth)

Steak buried under a pile of crunchy onions. Austrians call that balance.

45 minTime

49 gProtein each

mildSpice

Steak with onions2 chapters · 1 min read

Make it your way

Grandma's wayRump or sirloin, onion gravy, crispy onions.

The original

584kcalsame

49 gproteinsame

2 gfibresame

45minutessame

Zwiebelrostbraten.

Per serving, worked out from the ingredient table.

Ingredients

Beef4 sirloin steaks, 1.5 cm thick

Saltto taste

Black pepperto taste

Prepared mustard1 tbsp

Maida (all-purpose flour, plain flour)for dusting

Cooking oil (vegetable oil)for searing and frying onions

Onion3 large, in thin rings

Paprika1 tsp sweet

Butter1½ tbsp

Beef stock (beef broth)1¼ cups

Method

5 steps

1Snip the fat edge of each steak, flatten slightly, season and brush with mustard. Dust one side with flour.
2Toss half the onion rings in flour and paprika and fry until crisp. Drain.
3Sear steaks floured side first in hot oil, 2 minutes a side. Remove.
4Brown the remaining onions in butter in the same pan, add stock and reduce. Return steaks to warm through.
5Serve with gravy and a heap of crisp onions on top.

Serve it like this

Lay the steak on a hot plate, spoon over the gravy and pile crispy onions on top, with fried potatoes and a pickle.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Vienna

Zwiebelrostbraten

Steak buried under a pile of crunchy onions. Austrians call that balance.

45 minTime

49 gProtein each

mildSpice

Steak with onions2 chapters · 1 min read

Make it your way

Grandma's wayRump or sirloin, onion gravy, crispy onions.

The original

584kcalsame

49 gproteinsame

2 gfibresame

45minutessame

Zwiebelrostbraten.

Per serving, worked out from the ingredient table.

Ingredients

Beef4 sirloin steaks, 1.5 cm thick

Saltto taste

Black pepperto taste

Prepared mustard1 tbsp

Maida (all-purpose flour, plain flour)for dusting

Cooking oil (vegetable oil)for searing and frying onions

Onion3 large, in thin rings

Paprika1 tsp sweet

Butter1½ tbsp

Beef stock (beef broth)1¼ cups

Method

5 steps

1Snip the fat edge of each steak, flatten slightly, season and brush with mustard. Dust one side with flour.
2Toss half the onion rings in flour and paprika and fry until crisp. Drain.
3Sear steaks floured side first in hot oil, 2 minutes a side. Remove.
4Brown the remaining onions in butter in the same pan, add stock and reduce. Return steaks to warm through.
5Serve with gravy and a heap of crisp onions on top.

Serve it like this

Lay the steak on a hot plate, spoon over the gravy and pile crispy onions on top, with fried potatoes and a pickle.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Zwiebelrostbraten

Make it your way

Ingredients

Method

Zwiebelrostbraten

Make it your way

Ingredients

Method

Make it a meal