Entree: Germany – Baden – Zwiebelrostbraten (Onion roast beef)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 33 min

Total 48 min

Ingredients

- 6 bavette or rump steaks, approx. 6 oz (170 g) each
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (42 g) unsalted butter, divided
- 4 large yellow onions, thinly sliced (about 1.5 lb / 700 g)
- 4 oz (115 g) smoked bacon lardons or diced smoked bacon
- 1 tbsp (8 g) all-purpose flour
- 3/4 cup (180 ml) dry red wine (traditionally a local Baden wine)
- 2 cups (480 ml) beef stock
- 1 tbsp (15 g) Dijon or German-style mustard
- 1 tsp (2 g) caraway seeds (optional, traditional in some Baden preparations)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat steaks dry and season both sides with half the salt and the pepper. Heat a large heavy skillet over high heat until very hot, add the oil and 1 tbsp butter, and sear steaks 2–3 minutes per side for medium-rare (adjust time to preferred doneness). Transfer steaks to a warm plate and tent with foil.
2. Reduce heat to medium, add the bacon lardons to the same skillet and render until lightly crisp. Add remaining butter and the sliced onions; cook, stirring occasionally, until deeply golden and caramelized, about 15–20 minutes. Sprinkle the flour over the onions and stir 1 minute, then deglaze with the red wine scraping up browned bits. Add beef stock, mustard, and caraway seeds if using; simmer until sauce thickens slightly, about 5–8 minutes. Return steaks to the pan to warm and coat with sauce, adjust seasoning with remaining salt if needed, and sprinkle with chopped parsley before serving.