Zwiebelrostbraten
This flavorful German Zwiebelrostbraten recipe is just incredible! If you've never had it before, put this on your list... it’s that good!
Ingredients
- 4 eye of round steaks
- ground Himalayan sea salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 2 tbsp. clarified butter tips & tricks
- 1 sprig rosemary tips & tricks
- 3 cups low-sodium beef broth
- 1/4 cup dry red wine
- 1 tbsp. tomato paste tips & tricks
- 1 tbsp. hot German mustard such as Löwensenf
- 1 tbsp. brown sugar
- 2 tsp. balsamic vinegar
- 1/4 cup 35% heavy cream
- 1 tbsp. cornstarch (mixed in 1/2 cup cold water)
- 1 tbsp. cold butter
- crispy fried onion strings see Recipe
- spätzle see Recipe
Directions
- After patting the steaks dry with paper towels, generously season on both sides with salt and pepper.
- In a large saucepan over medium-high heat, add clarified butter. When hot, add steaks and a sprig of rosemary; cook for 2 to 3 minutes per side or until nice and brown.
- Transfer to a cutting board and cover loosely with foil by forming a tent to keep them warm.
- Discard the sprig and reduce the heat to medium. Add beef broth, red wine, tomato paste, mustard, brown sugar, balsamic vinegar, ground sea salt and freshly ground black pepper.
- Stir well and bring the mixture to a boil, scraping the bottom to dislodge any brown bits.
- Cook until the liquid has reduced by a third, about 6 to 8 minutes.
- Halfway through cooking, add heavy cream and whisk until well incorporated; continue cooking.
- When it’s done, add cornstarch mixture and stir until the gravy thickens, about 45 seconds.
- Remove the saucepan from the heat and add butter. Gently swirl it around until melted; taste and adjust if necessary.
- To serve, spoon the gravy over the meat, top with some crispy fried onion strings and add spätzle.