Entree: Austria – Vienna – Zwiebelrostbraten (Pan-fried thinly sliced roast beef topped with caramelized onions and a savory brown-onion gravy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 4 thin beef steaks, approx. 6 oz (170 g) each
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper, plus more to taste
- 1/2 cup (60 g) all-purpose flour
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) butter, divided
- 6 slices bacon, approx. 3 oz (85 g), cut into lardons
- 3 large onions, thinly sliced (about 18 oz / 500 g)
- 1/2 cup (120 ml) dry red wine (or extra beef broth)
- 1 cup (240 ml) beef broth
- 1 tsp (5 g) Dijon mustard
- 2 tbsp (30 ml) sour cream or 2 tbsp (30 g) heavy cream (optional for finish)
- 1 lb (454 g) small potatoes, boiled just until tender and halved (for serving)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the steaks dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Lightly dredge each steak in flour, shaking off excess.
2. In a large skillet over medium-high heat, warm 2 tbsp (30 ml) vegetable oil and 1 tbsp (15 g) butter until shimmering. Add the steaks (work in batches if needed) and sear 1–2 minutes per side until browned but not overcooked. Transfer to a warm plate and tent with foil.
3. In the same skillet, add the bacon lardons and cook until they render fat and begin to brown, about 4 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan.
4. Reduce heat to medium and add remaining 2 tbsp (30 g) butter. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until deeply golden and caramelized, about 20–25 minutes. If onions begin to stick, add a splash of water to deglaze.
5. Return the bacon to the pan with the onions, stir to combine. Pour in the red wine to deglaze, scraping up browned bits, and let reduce by half, about 2–3 minutes.
6. Add beef broth and Dijon mustard, stir and simmer 3–4 minutes to meld flavors. Taste and adjust seasoning with salt and pepper. If using, stir in sour cream or heavy cream just before serving for a slightly mellower gravy.
7. While gravy is finishing, in a separate skillet heat 1 tbsp (15 ml) vegetable oil and pan-fry the boiled potato halves until golden and crisp, seasoning with a little salt.
8. Return the steaks to the skillet with the onion gravy for 30–60 seconds to rewarm and coat. Serve each steak topped with generous onions and gravy, accompanied by the pan-fried potatoes and a sprinkle of chopped parsley.
9. Enjoy immediately while hot.