Entree: Germany – Wurttemberg – Zwiebelrostbraten (Pan-seared roast beef topped with fried onions and a savory brown pan sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

- 4 sirloin steaks, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (30 g) all-purpose flour for dusting
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 oz (60 g) smoked bacon, chopped (optional)
- 2 large onions, thinly sliced
- 1/2 cup (120 ml) dry red wine
- 1 cup (240 ml) beef broth
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 bay leaf
- 2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Pat the steaks dry, season both sides with salt and pepper, then lightly dust with flour, shaking off excess.
2. Heat the vegetable oil in a large heavy skillet over medium-high heat until shimmering. Add steaks and sear 3–4 minutes per side for medium (adjust time to desired doneness). Remove steaks to a warm plate and tent with foil to rest.
3. Reduce heat to medium and add butter to the skillet. If using, add chopped bacon and cook until fat renders, about 3 minutes.
4. Add the sliced onions and cook, stirring frequently, until deeply golden and caramelized, about 12–15 minutes. If onions brown too quickly, reduce heat slightly.
5. Push onions to the side, increase heat to medium-high, and deglaze the pan with the red wine, scraping up browned bits. Let the wine reduce by half, about 2–3 minutes.
6. Stir in beef broth, Dijon mustard, Worcestershire sauce, and bay leaf. Bring to a simmer and cook 5 minutes to slightly thicken. Taste and adjust seasoning.
7. Return the steaks to the skillet, spoon sauce and onions over them, and heat 1–2 minutes to rewarm through. Remove bay leaf.
8. Serve steaks topped with the onions and sauce, sprinkled with chopped parsley. Traditional accompaniments: boiled potatoes, spaetzle, or buttered noodles.