andrejthechef
GermanySteakDinner

Schwäbischer Zwiebelrostbraten

A seared beef steak piled high with crisp fried onions, served with pan gravy and Spätzle. Swabia's steak night, built around the same onions as Kässpatzen.

prep
20 min
cook
25 min
total
45 min
serves
4
level
medium
Schwäbischer Zwiebelrostbraten, a dish from Swabia

Zwiebelrostbraten is Swabia's steak dinner, a well-seared piece of beef nearly buried under a generous pile of crisp fried onions, with a simple pan gravy holding it together.

The same onion-frying technique shows up elsewhere in Swabian cooking, including in Kässpatzen on this list, which tells you something about how central a well-fried onion is to the region's food.

Part of our 20 best German recipes list.

method

  1. Toss the onion rings in the flour until lightly coated, shaking off the excess.

  2. Heat the oil in a large skillet over medium-high heat. Fry the onions in batches for 6 to 8 minutes per batch, until deeply golden and crisp. Drain on paper towels and keep warm.

  3. Season the steaks well with salt and pepper. In the same pan, add a little more oil if needed and sear the steaks over high heat for 2 to 3 minutes per side for medium-rare, or longer to your liking.

  4. Remove the steaks to rest. Add the butter to the pan, then the stock and wine, scraping up the browned bits from the bottom.

  5. Simmer the gravy for 3 to 4 minutes to reduce slightly, thickening with a cornstarch slurry if you want it thicker. Season with salt and pepper.

  6. Plate the steaks, pour over a little gravy, and pile the crisp fried onions generously on top. Serve with Spätzle and the remaining gravy on the side.

chef's tips

  • The onion topping is not a garnish here, it is close to half the dish by volume. Do not skimp on the quantity.
  • Fry the onions in batches rather than crowding the pan. A crowded pan steams the onions instead of crisping them.
  • Rest the steak before plating, the same as any seared steak, so the juices settle before you cut into it.
  • This shares its signature fried onion topping with Allgäuer Kässpatzen elsewhere on this list, which says something about how much Swabian cooking loves a good fried onion.