Roast Beef (German Viennese Zwiebelfleisch)

The German Zwiebelfleisch Viennese Roast Beef or also called Zwiebelrostbraten is a classic German dish that is served in many regions of Germany, such as; Franconia, Thuringia, Berlin, Hessen, Swabia or Vienna. Literally translated it means "onion-topped roast beef with gravy". The recipes vary by region. This recipe is the classic variation: Wiener Zwiebelrostbraten Viennese Roast Beef. In Austria the dish will be served in almost every restaurant of the former emperor's capital Vienna. The onions will be roasted with the meat and a bigger portion will be roasted separately and be placed over the sliced meat. The meat used for Zwiebelrostbraten is traditionally a standing rib roast cut, which is called "Rostbraten" in German. The dish will be served with a gravy and roasted onions and as a side dish you can choose from dumplings, Spaetzle, boiled potatoes or fried potatoes; Brussels sprouts, carrots and peas or red cabbage.

4 pieces roast beef (200-250 g)
4 large onions, peeled and cut into thin rings
clarified butter
beef broth
3-4 Tbsp. all-purpose flour, unbleached
butter, for frying
sea salt
black pepper, freshly ground

Tenderize the beef a bit and cut the slices at the edges several times. Slightly salt and pepper the slices. Turn them in all-purpose flour, unbleached.

In a large skillet fry 2 meat slices (not more) evenly on both sides. When done keep warm (wrap in foil).

Remove the grease from the pan.

In the same skillet add 1 Tbsp. butter and fry 1-2 onions until the rings are brown.

Place the beef slices into the skillet. Add some broth and sauté them until tender.

Meanwhile dust over remaining onions some flour and fry them in oil until they are of a golden-brown colour (you could also use a deep fryer). Add salt and pepper to taste.

Place the beef slices on warm plates, add some of the stock and place onion rings on top.

Serve with your favourite side dish such as Spätzle, pasta, dumplings or potatoes.

Makes 4 servings.