Entree: Austria – Salzburg & Alpine Austria – Zwiebelrostbraten (Pan-seared beef steak topped with caramelized onions and a rich brown gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 4 beef sirloin steaks, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (42 g) butter
- 6 oz (170 g) smoked bacon (Speck), sliced
- 2 large onions, thinly sliced, approx. 10 oz (300 g)
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) dry red wine
- 1 tbsp (15 ml) Dijon mustard
- 1/2 tsp (1 g) caraway seeds (optional)
- Salt
- Freshly ground black pepper
- Fresh parsley, chopped, for garnish

Instructions

1. Pat steaks dry, season both sides generously with salt and pepper, and lightly dust with 1 tbsp (8 g) flour.
2. Heat 1 tbsp (15 ml) oil and 1 tbsp (14 g) butter in a heavy skillet over high heat; sear steaks 2–3 minutes per side until browned but not fully cooked to desired doneness; transfer to a warm plate and cover.
3. In the same pan, add bacon and cook until crisp; remove and reserve, leaving rendered fat in the pan.
4. Add remaining 2 tbsp (30 ml) butter to the pan, reduce heat to medium, add onions and caraway seeds, and cook slowly until deep golden and caramelized, about 15–20 minutes.
5. Sprinkle remaining 1 tbsp (8 g) flour over the onions, cook 1 minute, then deglaze with red wine, scraping browned bits from the pan.
6. Add beef broth and Dijon mustard, stir to combine, and bring to a gentle simmer to thicken into a glossy gravy; return bacon to the sauce.
7. Nestle steaks into the gravy, cover, and simmer 3–5 minutes until steaks reach desired doneness and flavors meld.
8. Plate steaks, spoon onions and gravy over top, garnish with chopped parsley, and serve immediately with potatoes or dumplings typical of Salzburg cuisine.