Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Zwiebelrostbraten with roast potatoes
Zwiebelrostbraten with roast potatoes is a centerpiece of Viennese cuisine – tender, juicy beef enveloped in a flavorful onion sauce, paired with golden-brown roasted potatoes. This traditional dish combines Viennese charm and culinary delight in perfection and is a must-try for lovers of Austrian cooking.
Cooking time: 45 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 14 | oz | onions |
| 3 | tablespoon(s) | all-purpose flour |
| 5 | tablespoon(s) | oil (+ some more for frying) |
| 4 | slice(s) | thin slices of sirloin, 6.5 oz. (180g) each |
| 0.6 | cup(s) | beef stock |
| 40 | g | cold butter, in pieces |
| Salt | ||
| Ground pepper | ||
- Peel the onions and cut into rings about ⅛ inch (3 millimeters) thick. Cover the onion rings in flour and fry in not-too-hot oil until crispy. Drain well on kitchen paper and add salt. Important: fry the onion rings in small batches – otherwise they won’t turn out crispy.
- Flatten the beef between sheets of saran wrap with the flat side of a meat tenderizer, remove the wrap and cut into the fat around the edges. Season the meat with salt and pepper and dip one side in flour. Heat oil in a pan and fry the beef slices, floured side first, on both sides for 2 minutes each.
- Remove the meat from the pan, add the hot soup to the residue in the pan, season with salt and pepper and simmer for about 2 minutes. Add the cold pieces of butter to the sauce and stir quickly with a small whisk.
- Pour the sauce over the meat on the plates and arrange the fried onion rings on top. As side dish, baked apples and pickled mustard gherkins are traditionally served.
Wine tip
Strong ruby, purple reflections, subtle ochre rim. Fresh heart cherry, inviting blackberry confit, fine herbal savouriness, with orange zest in the background. Powerful, savoury,...
Lake Neusiedl, Austria
Falstaff "Viennese Cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
