Austrian Classic: Zwiebelrostbraten - Entrecôte in Onion Sauce

Austrian Classic: Zwiebelrostbraten - Entrecôte in Onion Sauce

© Arnold Pöschl

Austrian Classic: Zwiebelrostbraten - Entrecôte in Onion Sauce

Austrian Classic: Zwiebelrostbraten - Entrecôte in Onion Sauce

© Arnold Pöschl

This Zwiebelrostbraten recipe with onion sauce and roast potatoes and is an integral part of Austria’s culinary heritage. For choosing the meat, the experts recommend Entrecôte, which must be well matured to remain tender when braised. Each Austrian Chef has little personal twists on how to prepare this hearty fare.

For the onion rings

Ingredients

400
g
onion
30
g
flour
some paprika powder (optional)
300
ml
oil

Preparation:

For the onion rings, cut the onions into 5-7mm rings. Mix flour with the paprika powder and shake off the excess flour. Heat oil in a saucepan to approx. 160 °C and deep-fry the onions, stirring constantly, until golden. Remove with a slotted spoon and drain on kitchen paper and allow to cool. Season with salt.

For the Entrecôte steaks

Ingredients

4
4 Entrecôte steaks, approx. 200g each
250
g
onion, finely diced
50-100
ml
red wine
700
ml
beef stock
20
g
tomato paste (optional)
salt, pepper
40
ml
oil
30
g
cold butter
flour for turning
some flour or starch mixed with water to thicken the sauce (optional)
tyhme and marjoram (optional)

Preparation:

  • Pound the meat lightly, make some incisions around the edges so that the meat stays flat, season with salt and pepper on both sides and dip one side in flour, pressing it slightly.
  • Heat oil in a non-coated frying pan and place meat floured side down first, fry until brown and turn over. Fry on the second side, remove and keep warm in the oven on 70-90°C.
  • For the sauce: Fry the onion cubes in the same frying pan until golden brown. Stir in tomato paste, deglaze with red wine, let reduce before pouring in stock, followed by further reducing for 15-20 minutes. Depending on the desired consistency. Thicken with some flour or starch and season to taste. Finally, stir cold butter into the sauce. Remove the steaks from the oven, warm through again in the sauce, but do not let it boil. Arrange the steaks on plates, pour the sauce on top and garnish with onion rings.
  • Recommended side dishes: Fried potatoes, boiled potatoes, pickled gherkin and green salad.

 

Variations:

  • Coat meat with mustard before coating with flour.
  • Caramelise a little sugar in the pan with the onions, giving the sauce a slightly sweet note.
  • Refine the sauce with cream, sour cream or crème fraiche.

Entrecôte is perfect for this recipe as it is marbled which guarantees a succulent result. Please do not remove any fat before cooking.

Tip

If the meat is less mature, it might not end up as tender. Therefore, it is best to braise it in the sauce for approx. one hour until tender. Add more liquid whenever necessary.