Entree: Germany – Bavaria – Zwiebelrostbraten (Pan-seared Bavarian roast beef topped with crispy caramelized onions and finished in a rich brown gravy)

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 35 min

Cook 35 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- 4 beef sirloin steaks, approx. 8 oz (225 g) each, about 1 inch (2.5 cm) thick
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 2 tbsp (28 g) unsalted butter
- 4 large yellow onions, thinly sliced
- 1 tbsp (15 ml) vegetable oil for onions
- 1 tsp (2 g) caraway seeds, lightly crushed (optional)
- 1 tbsp (15 g) all-purpose flour
- 1/2 cup (120 ml) dry red wine
- 1 1/2 cups (360 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) Dijon mustard
- Salt to taste, about 1 tsp (5 g)
- 1/2 tsp (2.5 g) freshly ground black pepper, plus more for seasoning steaks
- 1 tbsp (15 g) butter to finish (optional)

Instructions

1. Remove steaks from the refrigerator 30 minutes before cooking and pat dry. Season both sides generously with salt and freshly ground black pepper.
2. Heat a large heavy skillet over high heat. Add 2 tbsp (30 ml) oil and 2 tbsp (28 g) butter until the butter foams and just begins to brown.
3. Sear steaks 2–3 minutes per side for medium-rare (adjust time for desired doneness). Sear edges briefly. Transfer steaks to a warm plate and tent with foil to rest.
4. In the same skillet, add 1 tbsp (15 ml) vegetable oil and reduce heat to medium. Add the thinly sliced onions and caraway seeds if using. Cook slowly, stirring frequently, until deep golden brown and caramelized, about 20–25 minutes. Remove half the onions to a bowl to use as a crisp topping.
5. Sprinkle 1 tbsp (15 g) flour into the remaining onions in the skillet and cook 1–2 minutes to remove raw flour taste.
6. Deglaze the pan with 1/2 cup (120 ml) red wine, scraping up fond. Add 1 1/2 cups (360 ml) beef stock, 1 tbsp (15 ml) Worcestershire sauce, and 1 tsp (5 g) Dijon mustard. Bring to a simmer and reduce slightly to a glossy gravy, about 5–8 minutes. Adjust seasoning with salt and pepper.
7. Return steaks to the skillet and spoon gravy over them to warm through for 1–2 minutes. If desired, swirl in 1 tbsp (15 g) butter for a richer finish.
8. Plate steaks, pile reserved caramelized onions over each steak, and spoon additional gravy around. Serve immediately with spaetzle, boiled potatoes, or roasted vegetables.