Entree: Germany – Swabia – Schwäbische Rostbraten (Swabian pan-fried roast beef served in a rich onion-brown gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 40 min

Ingredients

- 8 thin slices roast beef, total approx. 1 1/2 lb (680 g)
- 1/3 cup (45 g) all-purpose flour
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) lard or clarified butter
- 2 tbsp (30 ml) unsalted butter
- 2 medium onions, thinly sliced, approx. 8 oz (225 g)
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) beef stock
- 1 tbsp (15 ml) German or Dijon mustard
- 2 tbsp (30 ml) heavy cream (optional for a silkier sauce)
- 1 tsp (1 g) chopped fresh marjoram or thyme (or 1/2 tsp dried)
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Spätzle or boiled potatoes for serving (optional)

Instructions

1. Pat the beef slices dry, season both sides with salt and pepper, then lightly dust with flour, shaking off excess.
2. Heat the lard in a large heavy skillet over medium-high heat until shimmering. Add the beef slices in batches and sear 1–2 minutes per side until nicely browned but just medium-rare; transfer to a warm plate and keep warm.
3. Reduce heat to medium, add the butter to the same skillet and add the sliced onions. Cook, stirring occasionally, until deeply golden and softened, about 8–10 minutes.
4. Pour in the white wine to deglaze the pan, scraping up browned bits, and reduce by half, about 2–3 minutes.
5. Stir in the beef stock and mustard, bring to a gentle simmer, then return the seared beef and any accumulated juices to the pan. Simmer very gently 3–5 minutes to finish cooking and meld flavors.
6. If using, stir in the heavy cream and chopped marjoram, adjust seasoning with salt and pepper. Heat through but do not boil.
7. Serve the Rostbraten topped with sauce and sprinkled with chopped parsley, accompanied by Spätzle or boiled potatoes.