Zwiebelrostbraten

Theresa-M’s Zwiebelrostbraten at GuteKueche.at pounds and flours Rostbraten pieces, browns them and braises them beneath a lid with wine and beef soup. A quarter of the same sliced onion batch joins the sauce; the rest becomes the fried onion garnish.

The selected Rostbraten pieces are pounded with the flat side of a meat mallet, their edges are incised and they are seasoned with salt and supplied mill-ground black pepper. Both sides are coated in the listed generic flour and seared in a frying pan with the first clarified-butter portion for about three to four minutes. The pieces are lifted out, spread with mustard on one side and placed in an ovenproof pan.

The three onions are peeled and cut into thin rings. The second clarified-butter portion goes into the same frying pan with a quarter of those rings, which braise until golden for about ten minutes with repeated stirring. Tomato paste is briefly roasted there, then dry red wine, vinegar and bay leaves are added and reduced for a few minutes. Ready beef soup follows and reduces briefly before the sauce is poured over the meat without covering it completely.

The ovenproof pan is covered with a lid and braises for about ninety minutes at 160°C upper-and-lower heat, depending on meat thickness. During the last ten minutes, the heat is reduced to 100°C. The remaining onion rings are mixed with smooth wheat flour and sweet paprika powder and fried in batches in the selected sunflower oil at 160°C until golden. They drain on kitchen paper and receive a little salt.

The meat is arranged on plates with the sauce and the fried onions, a pickled cucumber and fresh parsley. The source describes serving this dish in Austria. Its suggested optional prepared parsley-potato side may accompany it.