Roast Beef with Onions (“Zwiebelrostbraten”) - Figlmüller recipe
Hardly any dish epitomizes upscale Viennese tavern cuisine quite like a classic Zwiebelrostbraten. Juicy beef, a rich sauce, and crispy fried onion rings come together to create a dish that is often served in Austria on special occasions.
The original Figlmüller roast-beef onion recipe shows what really matters when preparing this dish: The meat is seared vigorously and remains pink in the center, while beef broth, meat glaze, and cold butter create a smooth, flavorful sauce. The dish is finished with golden-brown fried onions, which give it its characteristic flavor and texture.
Ingredients for the Original Figlmüller Onion Roast Beef with Onions Recipe (for 2 servings)
For the meat:
- 2 slices of sirloin or roast beef, 180 g each
- 1 tbsp sunflower oil
- Salt
- Pepper
For the caramelized onions:
- 200 g onions, cut into thin rings
- 1 pinch of sweet paprika
- 1 tbsp all-purpose flour
- 250 ml sunflower oil
For the sauce:
- ¼ l beef broth
- 4 tbsp meat glaze
- 20 g cold butter
Figlmüller Tip:
For the best onion-crusted roast, the slices of meat should be cut as evenly as possible. Pound the meat only lightly so that it retains its texture and stays juicy while roasting.
When preparing the fried onions, it’s important to cut the rings as thinly and evenly as possible. Carefully tap off any excess flour and fry the onions in small batches. This ensures they turn out evenly golden brown and crispy, rather than soft or greasy.
Preparation: Step-by-Step Recipe for Viennese Onion Roast
A good onion roast depends on the right combination of juicy meat, a rich sauce, and crispy onions. Follow these four steps to recreate this Viennese classic at home.
1. Prepare the fried onions and bake them until crispy
Season the thinly sliced onion rings with the sweet paprika and mix well. Then coat them in flour and carefully tap off any excess flour.
Heat the sunflower oil and fry the onion rings until they are crispy and golden brown. Then let them drain loosely on paper towels and keep them warm.
2. Flatten the meat and sear it thoroughly
Place the meat between two layers of plastic wrap and gently flatten it with a small, heavy skillet or sauté pan.
Then season both sides with salt and pepper. Heat the sunflower oil in a skillet and sear the meat slices on both sides over high heat. The center should remain pink.
Remove the meat from the skillet and keep it warm.
3.Prepare the sauce
Drain the excess fat from the pan. Be sure to leave the browned bits on the bottom of the pan, as they contribute significantly to the sauce’s flavor.
Pour beef broth and meat stock into the pan. Work in the cold butter in small pieces until a smooth, uniform sauce forms.
Do not bring the sauce to a vigorous boil afterward, so that it retains its smooth consistency.
4.Plating the Onion Roast
For the classic version, let the meat sit briefly in the sauce to absorb the flavors. If you prefer your meat to be noticeably pink, arrange it directly on the plate and pour the sauce over it.
Finally, sprinkle the crispy fried onions over the meat. This dish pairs well with pan-fried potatoes and a salted or pickled cucumber.
What makes the best onion-crusted roast beef?
The best onion roast isn’t the result of a single special ingredient, but rather the perfect interplay of its three most important components.
Juicy Beef
The meat should be seared well and remain pink on the inside. If cooked too long, it loses its juiciness and becomes tough. Therefore, restraint is also called for when flattening the meat.
Rich, Homogeneous Sauce
The pan drippings at the bottom of the pan form the flavor base. Beef broth and meat glace absorb these roasted flavors. The cold butter binds the sauce and gives it a smooth consistency.
Crispy Sautéed Onions
The onions not only provide the characteristic flavor but also create a crucial contrast to the sauce. They should be golden brown, light, and crispy, and should be added to the meat just before serving.
Roast beef with onions in Austria: well-done or medium-rare?
There are different approaches to preparing onion roast in Austria.
In the classic version, the roast is sliced thinly, seared vigorously, and then simmered briefly in the sauce. This allows the meat to absorb a particularly rich flavor.
More modern variations are more like a steak: the meat is seared at high heat, remains pink in the center, and is only topped with the sauce when served. This allows the beef’s natural flavor to take center stage.
The Figlmüller recipe accommodates both variations. The key is that the meat, sauce, and fried onions come together on the plate to form a harmonious whole.
Avoiding Common Mistakes When Making Onion Roast
Even with a traditional recipe for onion roast, small mistakes can significantly affect the result:
- The meat is pounded too thin: This causes it to lose its texture and can make it dry out more quickly while frying.
- The pan isn’t hot enough: The meat releases water instead of developing rich, caramelized flavors.
- The pan drippings are removed: This results in the loss of the sauce’s most important flavor base.
- The onion rings are too thick: Thick or uneven rings turn dark on the outside before they’re completely crispy.
- Too much flour sticks to the onions: This can make the coating seem floury and cause the oil to get dirty faster.
- The fried onions are added to the sauce too early: They absorb liquid and lose their crispiness.
- The butter is cooked for too long: The finished sauce may separate and lose its smooth consistency.
With Viennese onion roast, timing is therefore especially important: the meat should be juicy, the sauce hot, and the onions crispy when served.
★★★★★
„The Zwiebelrostbraten was absolutely delicious.“ – Lisa
★★★★★
„I have rarely had such a good Zwiebelrostbraten.“ – Johann
★★★★★
„The Schnitzel and the Zwiebelrostbraten were both world-class.“ – Maxi
What side dishes go well with Viennese onion roast?
The original Figlmüller recipe recommends serving the onion-crusted roast with pan-fried potatoes and a salted or pickled cucumber.
The pan-fried potatoes absorb some of the rich sauce and complement the meat without overpowering its flavor. The cucumber’s tartness provides a fresh contrast to the sauce and the fried onions.
Other classic potato side dishes can also be served with it. The key is to ensure that the side dish isn’t seasoned too strongly and leaves enough room for the sauce.
Experience Viennese Cuisine at Figlmüller
A homemade onion-crusted roast brings a taste of Viennese tavern culture right to your home. If you’d like to experience Viennese cuisine in its authentic setting, Figlmüller offers numerous Austrian classics prepared with a wealth of experience and a focus on quality.
Check the menus at our restaurants to see which specialties are currently available. Reserve your table and experience Viennese cuisine right in the heart of Vienna.
Frequently Asked Questions
What kind of meat is best for onion roast?
The original Figlmüller recipe calls for slices of sirloin or roast beef, each weighing about 180 grams. It is important that the slices be of uniform thickness and that the meat be of good quality so that it remains juicy when seared at a high temperature.
How do you get the onions crispy for onion roast?
The onions should be cut into thin rings, seasoned with sweet paprika, and then coated in all-purpose flour. Excess flour should be shaken off before the rings are fried in hot oil until golden brown. After frying, let them drain loosely on paper towels.
What is meat glace?
Meat glace is a heavily reduced, concentrated meat stock. It adds an intense flavor and gives the sauce more depth. The original recipe calls for four tablespoons of meat glace.
Why is cold butter used for the sauce?
The cold butter is stirred into the hot liquid at the end. This causes the sauce to thicken into a smooth, uniform consistency. Once the butter has been stirred in, the sauce should not be brought to a vigorous boil again.
Should the onion roast marinate in the sauce?
Both methods are possible. Traditionally, the meat is simmered briefly in the sauce. In the more modern preparation, it is cooked until it remains pink and is only topped with the sauce once it is on the plate.
What is the difference between roast beef and onion roast beef?
In a roast beef with fried onions, the roasted beef is served with a rich sauce and crispy fried onions. The onions are therefore not just a side dish, but the defining element of the dish.