Traditional Allgäuer Zwiebelrostbraten
If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Zwiebelrostbraten is one of the most delicious meals that you can find in Bavaria. The variation I will be making today comes from Allgäu and it consists of wonderfully grilled rump steak, cheese spätzle, fresh fried onions, and rich gravy. Does it sound delicious? If yes, please keep on reading! What is Zwiebelrostbraten? Zwiebelrostbraten is a traditional dish originating from southern Germany, particularly favored in areas like Bavaria and Swabia. While there are various adaptations of Zwiebelrostbraten throughout Germany, I would like to focus on the version that I cherish the most—the Allgäu Zwiebelrostbraten. Historical Background The dish likely came into prominence between the 18th and 19th centuries, a time when beef became a widely enjoyed and budget-friendly protein among middle-class families. It was frequently complemented by rich gravies and accompaniments like onions to enhance the flavor and make meals more satisfying. In its early days, Zwiebelrostbraten was a rustic meal prepared in households and served in inns or taverns. Over the years, it gained a place in Viennese and southern German eateries, solidifying its reputation as a regional classic. The Perfect Combination: Beef, Spätzle, Roast Sauce and Fried Onions Beef: The classic Allgäu Zwiebelrostbraten is typically made using Rump Steak. The steak is cooked to a medium doneness, ensuring it remains tender and juicy. Alternatively, sirloin or ribeye cuts may also be used. Spätzle: These Swabian egg noodles make a delightful partner for any saucy dish. Throughout my experiences dining on Zwiebelrostbraten in various Allgäu restaurants, I still prefer pairing it with Swabian Käsespätzle. If you’re interested in learning how to make authentic German Cheese Spätzle from Scratch (which includes various cheeses), check out the Käsespätzle Ultimate Guide. Roast Gravy: Beef steaks are usually served with a gravy made with beef drippings, beef stock, red wine, onions, and seasonings, which gives them a deep and savoury flavour. Fried Onions: Crispy onions are a hallmark of this dish. They are often deep-fried until golden brown and served as a topping. Other serving suggestions are: Krautspatzen – Spätzle mixed with SauerkrautKartoffelpuffer – German Potato PancakesGurkensalat – German Cucumber Salad Krautspatzen – Spätzle mixed with Sauerkraut Kartoffelpuffer – German Potato Pancakes Gurkensalat – German Cucumber Salad Düsseldorfer Senfrostbraten Try traditional German Steak with Delicious Mustard Crust. This traditional recipe comes from the mustard capital of Germany – Düsseldorf. The Cultural Significance of Zwiebelrostbraten Zwiebelrostbraten is one of the most iconic dishes from Swabian, Bavarian and Austrian cuisines. The simple, high-quality ingredients bring comfort and are often enjoyed at family celebrations. The dish’s enduring popularity lies in its balance of bold flavours and its ability to be both a casual and elegant meal, depending on preparation and presentation. It continues to be a celebrated classic in German-speaking regions, featured in home cooking and upscale dining establishments. Tools that might come in handy Where to Find Authentic Zwiebelrostbraten? My first (and best) Zwiebelrostbraten was in the summer of 2013 at Haus Christine in Speiden, and I enjoy it every year when on holiday in Allgäu. Restaurant Mauchers also cooks a very decent one! Traditional Allgäuer Zwiebelrostbraten Marta Zwiebelrostbraten is one of the most significant German dishes. Fresh fried onions along with steak and Cheese Spätzle go incredibly well together and satisfy the most demanding taste buds! I would encourage you to make also the side dishes from scratch because those make the dish! No ratings yet Prep Time 15 minutes Cook Time 30 minutes Course Main Course Cuisine German Servings 2 people EQUIPMENT INGREDIENTS Fried onions 500 ml sunflower oil3 onions medium2 tbsp all-purpose flour1 tbsp paprika powdersalt 500 ml sunflower oil 3 onions medium 2 tbsp all-purpose flour 1 tbsp paprika powder salt Zwiebelrostbraten 2 tbsp clarified butter lard, or vegetable oil2 rump steaks 3 cm (1,2 inch) thick 2 tbsp clarified butter lard, or vegetable oil 2 rump steaks 3 cm (1,2 inch) thick Gravy 1 onion1/2 tbsp tomato puree100 ml dry red wine150 ml beef fond1-2 tsp sugarsaltpepperMondamin or flour-butter mixture to thicken the gravy 1 onion 1/2 tbsp tomato puree 100 ml dry red wine 150 ml beef fond 1-2 tsp sugar salt pepper Mondamin or flour-butter mixture to thicken the gravy INSTRUCTIONS Take the steaks out of the fridge for at least 20 minutes before you fry them. Take the steaks out of the fridge for at least 20 minutes before you fry them. Take the steaks out of the fridge for at least 20 minutes before you fry them. Prepare the fried onions. Preheat the sunflower oil in a small pot to 170-200°C (338°F). In the meantime cut the onions into thin slices. Mix flour and paprika powder in a small bowl. Before frying, mix the onion rings with the flour and paprika powder mixture. Add a handful of the coated onion slices to the oil. I am using a skimmer for that. The temperature of the oil will drop a bit, but don't worry about that. Fry the onions until golden (for 2-3 minutes). Make sure they are not brown, because they will turn bitter. Before you add the next bunch of onion slices, check the oil temperature; if it's right, you can keep frying.If the golden onion slices do not turn perfectly crispy - don't worry - they will be favourably aromatic anyway! Preheat the sunflower oil in a small pot to 170-200°C (338°F). Preheat the sunflower oil in a small pot to 170-200°C (338°F). In the meantime cut the onions into thin slices. In the meantime cut the onions into thin slices. Mix flour and paprika powder in a small bowl. Mix flour and paprika powder in a small bowl. Before frying, mix the onion rings with the flour and paprika powder mixture. Before frying, mix the onion rings with the flour and paprika powder mixture. Add a handful of the coated onion slices to the oil. I am using a skimmer for that. The temperature of the oil will drop a bit, but don't worry about that. Fry the onions until golden (for 2-3 minutes). Make sure they are not brown, because they will turn bitter. Add a handful of the coated onion slices to the oil. I am using a skimmer for that. The temperature of the oil will drop a bit, but don't worry about that. Fry the onions until golden (for 2-3 minutes). Make sure they are not brown, because they will turn bitter. Before you add the next bunch of onion slices, check the oil temperature; if it's right, you can keep frying. Before you add the next bunch of onion slices, check the oil temperature; if it's right, you can keep frying. If the golden onion slices do not turn perfectly crispy - don't worry - they will be favourably aromatic anyway! If the golden onion slices do not turn perfectly crispy - don't worry - they will be favourably aromatic anyway! Prepare Zwiebelrostbraten Wash and tap dry the steaks. Preheat the oven to 100°C (212°F).Take a cast iron skillet and let the clarified butter melt on high heat. Fry the steak for 1 minute. Turn around and fry for another minute. Take the meat out, put it on the plate, and let it rest for 20 minutes. The steak will be medium. Wash and tap dry the steaks. Wash and tap dry the steaks. Preheat the oven to 100°C (212°F). Preheat the oven to 100°C (212°F). Take a cast iron skillet and let the clarified butter melt on high heat. Take a cast iron skillet and let the clarified butter melt on high heat. Fry the steak for 1 minute. Fry the steak for 1 minute. Turn around and fry for another minute. Turn around and fry for another minute. Take the meat out, put it on the plate, and let it rest for 20 minutes. The steak will be medium. Take the meat out, put it on the plate, and let it rest for 20 minutes. The steak will be medium. Prepare the Gravy Chop the onion very finely. Fry the onion in the same pan until golden brown. Add the tomato puree, mix, and cook it for 2 minutes. Add wine and let it cook on medium heat for another 2-3 minutes. Add beef broth or fond and cook the sauce for around 10 minutes. Season the sauce with salt, pepper, and sugar!If you like thick gravies, add Mondamin or a flour-water mixture to thicken the gravy. Chop the onion very finely. Chop the onion very finely. Fry the onion in the same pan until golden brown. Fry the onion in the same pan until golden brown. Add the tomato puree, mix, and cook it for 2 minutes. Add the tomato puree, mix, and cook it for 2 minutes. Add wine and let it cook on medium heat for another 2-3 minutes. Add wine and let it cook on medium heat for another 2-3 minutes. Add beef broth or fond and cook the sauce for around 10 minutes. Add beef broth or fond and cook the sauce for around 10 minutes. Season the sauce with salt, pepper, and sugar! Season the sauce with salt, pepper, and sugar! If you like thick gravies, add Mondamin or a flour-water mixture to thicken the gravy. If you like thick gravies, add Mondamin or a flour-water mixture to thicken the gravy. Assemble the Dish Take the stakes out of the oven. Add the meat juice from the plate to the gravy. Mix to combine. Serve the steak with gravy on the side and roast onion slices on the top. Take the stakes out of the oven. Add the meat juice from the plate to the gravy. Mix to combine. Take the stakes out of the oven. Add the meat juice from the plate to the gravy. Mix to combine. Serve the steak with gravy on the side and roast onion slices on the top. Serve the steak with gravy on the side and roast onion slices on the top. VIDEO NOTES As a side dish for this amazing dish, I would love to encourage you to serve cheese spätzle. My favorite cheese spätzle recipe you will find here: Creamy Cheese Spätzle Recipe. Related Recipes If you are look for some inspiration see how The German Serve Beef Steaks Video embedded from my YouTube Channel below: Traditional German Beef Noodle Soup German beef noodle soup is the perfect winter meal. Packed with vegetables, tender noodles, and hearty meat, it offers a comforting yet low-fat option for your dinner table. While the cooking time may extend to a few hours, the preparation can be completed in under 15 minutes. Check out this recipe Traditional German Beef Rolls Those German Beef Rolls on one hand always impress the guest on the other are so easy to make and store. If you like your Beef Roll saucy and tender - this is a recipe for you! Check out this recipe Smoked Beef Topside Recipe In this recipe, we will who you how to smoke beef topside. For serving please buy some bread rolls or make a potato or noodle salad! Check out this recipe In my Kitchen