Zwiebelrostbraten
A beloved fixture of Viennese Beisl cooking. The combination of tender beef and crunchy onions is a textural masterpiece.
Austrian roast beef with crispy fried onion strings — sirloin topped with mountains of golden deep-fried onion, served with pan gravy and bread dumplings.
Ingredients
Method
Dust onion rings in flour. Deep-fry at 180°C until golden and crispy. Drain.
Season steaks. Sear in butter 3-4 minutes each side. Rest.
In the same pan, add wine and stock. Scrape up the bits. Reduce.
Whisk in mustard and remaining butter. Serve steaks topped with crispy onions and sauce.
Fry the onions in small batches — crowding the pan makes them steam and go soggy.
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