Zwiebelrostbraten with Red Wine Onion Gravy
Photo: Mayjoh at en.wikibooks, CC BY-SA 3.0
Zwiebelrostbraten is one of Austria's best loved main courses, a seared rib cut buried under soft onions and gravy. This lighter version builds the sauce from red wine, tomato paste and Hungarian paprika, then reduces it with beef broth until glossy. The sliced onions are fried in the pan juices left from the meat, so none of the browned flavor is wasted. A mustard rub keeps the beef sharp.
Instructions
Finely chop one onion and mince the garlic. Soften both in a little oil in a pan until they turn glossy and soft.
Stir in the tomato paste, brown sugar and Hungarian paprika and cook them briefly. Pour in the red wine to deglaze the pan, scraping up anything stuck to the bottom.
Add the beef broth and let the gravy boil down until it reaches the thickness you want. This takes about 25 minutes, and you should stir it now and then.
While the gravy reduces, lightly pound the beef slices with a meat mallet to help keep them tender. Rub them with the Dijon mustard and season with salt and pepper.
Sear the beef in hot oil on both sides, then cook it on medium heat for another 4 to 5 minutes.
Put the sliced onion rings into the pan with the meat juices and cook them until they soak up the flavor. If the pan is dry, add a little oil or water so the onions do not scorch.
Top the beef with the onion rings, spoon the gravy over, and serve with a side dish of your choice.
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