Zwiebelrostbraten: Beef Escalope with Crispy Onions

Zwiebelrostbraten is an Austrian steak entrée served on the menu for big occasions like birthdays or long-overdue family gatherings. Typically Zwiebelrostbraten is made from a standing rib roast cut, which is called “Rostbraten” in German. The beef is cut as a escalope and flash-fried in a pan; then served with a buttery onion and beef broth gravy. (zwiebel = onion)

There are two ways of preparing this dish and which one people choose will largely depend on the quality of meat they bought. The lower the quality, the longer you'll have to cook the escalopes and this is usually done with the onions inside the gravy to tenderize the beef. But if you like your onions nice and crisp, you may prefer the (Viennese) version where the onions are deep-fried. In this case a rib steak or fillet can be flash-fried in a pan until medium rare, then quickly warmed in the finishing gravy for just a few seconds. Top with the crispy onion rings, serve with some Spätzle or fried potatoes... nothing for the cholesterol-conscious, but surely some great, hearty flavours that will have you hooked!"

Also see Wiener Zwiebelrostbraten mit Blattstockl

This recipe, based on one in Das Neue Österreichische Kochbuch (Zabert Sandmann, 1996) by Karl and Rudolf Obauer, is an updated version of an Austrian classic.

Canola oil
2 cups plus 2 tbsp. flour
1 medium yellow onion, very thinly sliced

1 lb. beef top round, cut into 8 equal pieces (traditionally rib steaks are used)
1⁄4 cup dijon mustard
1 cup beef broth
2 tbsp. cold butter, cut into small pieces
2 tsp. balsamic vinegar
Thinly sliced flat-leaf parsley leaves

Pour canola oil into a pot to a depth of 2"; heat over medium-high heat to 350°. Put 1 cup flour into a bowl. Toss a handful of onions in flour and shake off excess; fry until golden, 3–4 minutes. Using a slotted spoon, transfer to a paper towel–lined plate; season with salt. Repeat with remaining onions.

Working with 1 piece of beef at a time, pound it between 2 pieces of plastic wrap with a meat mallet until 1⁄4" thick. Put 1 cup flour in a shallow dish. Season beef with salt and pepper; coat only one side of each piece with 1⁄2 tbsp. mustard. Dredge mustard side in flour; shake off excess; transfer to plates.

Heat 3 tbsp. canola oil in a skillet over medium-high heat. Add half the beef; cook, turning once, until browned, 4–5 minutes. Transfer to a plate; keep warm. Clean out skillet; repeat with another 3 tbsp. canola oil and remaining beef. Return skillet to medium heat; whisk in remaining flour; cook for 30 seconds. Whisk in broth; cook until thickened, about 2 minutes. Remove from heat; whisk in butter 1 piece at a time. To make smooth, strain sauce into a bowl. Stir in balsamic vinegar; season with salt and pepper. Serve steaks with sauce and onions along with some Spätzle or fried potatoes.

Serves 4