Entree: Germany – Swabia – Zwiebelrostbraten (Pan-seared roast beef topped with caramelized onions and a rich pan gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 40 min

Ingredients

- 4 sirloin steaks, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) butter
- 2 large onions, thinly sliced
- 1 tbsp (8 g) all-purpose flour
- 1/2 cup (120 ml) dry red wine
- 1 1/2 cups (360 ml) beef broth
- 1 tsp (5 g) Dijon mustard
- 1 tsp (5 g) Worcestershire sauce
- Salt to taste
- Freshly ground black pepper to taste
- 1 tsp (5 g) caraway seeds, crushed (optional)
- 1 tbsp (15 ml) chopped fresh parsley for garnish

Instructions

1. Pat steaks dry and season both sides generously with salt and freshly ground black pepper.
2. In a large skillet over high heat, add vegetable oil. When shimmering, sear steaks 2–3 minutes per side for medium-rare (adjust time for desired doneness). Remove steaks to a plate and tent with foil to rest.
3. Reduce heat to medium, add 1 tbsp (15 g) butter to the skillet. Add sliced onions and cook, stirring frequently, until deeply golden and caramelized, about 12–15 minutes. Season lightly with salt and the optional crushed caraway seeds.
4. Push onions to the side, add remaining 2 tbsp (30 g) butter. Sprinkle flour into the pan and cook 1 minute, stirring to form a roux with pan fond.
5. Deglaze the pan with red wine, scraping up browned bits; let reduce by half, about 2–3 minutes.
6. Add beef broth, Dijon mustard, and Worcestershire sauce. Simmer until slightly thickened, about 4–6 minutes. Taste and adjust seasoning.
7. Return steaks to the skillet, spoon sauce and onions over them, and warm through for 1–2 minutes.
8. Transfer steaks to plates, spoon remaining onion gravy over top, and garnish with chopped parsley. Serve immediately with spaetzle, boiled potatoes, or buttered noodles.