OTHER LANGUAGES: German
Today I’ll show you my chef’s recipe for Onion Roast. The onion roast roast is a classic dish of the South German and Austrian cuisine.
The roast beef is best served with an onion sauce. Cover the roasted meat with freshly fried onions.
In Germany, in the Swabian area around Stuttgart, Spätzel are common as a side dish. In Bavaria and Austria there are rather fried potatoes or parsley potatoes, rarely 🙁 ribbon noodles.
In this article I will show you my variation of onion roast and give you many tips on how to prepare it at home.
1. How do you prepare the Classic Fried Beef with Onions in Gravy?
Pre-order the meat from the butcher or butcher! For the roast roast you need hung meat. Roast beef should be matured for at least 4 weeks before the meat is cooked in the pan. Alternatively you can buy the meat vacuum-packed or buy it fresh and let it vacuum-pack and let it mature in the fridge for a few more days. You can also buy Dry Aged Beef directly.
Important: Cut the tendon of the roast meat several times so that the meat does not bulge when roasted!
2. Fried crispy Onion for Fried Beef with Onions in Gravy
I will show you how to fry the onions step by step.
3. Star Chef Tips to prepare German Fried Beef with Onions in Gravy
I have already described the important points for meat selection in point 1. I use a homemade veal stock and some port wine to prepare the sauce for roasting onion. I will show you how to make veal stock yourself in another article, you can also use a purchased veal stock. The port wine to the sauce is important, it replies the sweetness of the onion. This was revealed to me by a Swabian star chef as his kitchen secret.
Find here the Recipe for German Roast Beef – Fried Beef with Onions in Gravy named “Zwiebelrostbraten”. Since I have been living in Vienna for 20 years, I show in the recipe below the preparation of the Viennese style fried beef with onions in gravy with fried potatoes. The Swabian style fried beef with onions in gravy and the Allgäu style fried beef with onions in gravy is served with Spaetzle as a side dish. Therefore I have prepared here a GErman Spaetzle recipe for you:
German Spaetzle dough for fried beef with onions in gravy, recipe for 2 persons
In a bowl, mix 250 g freshly sieved flour with 4 pinches of salt, 2 pinches of black pepper and 2 pinches of nutmeg and mix with 3 eggs and 80-100 ml lukewarm water. Beat the dough with a wooden spoon until it is thick and bubbles. Drive the spaetzle dough through a spaetzle grater directly into boiling salted water. If you can, you can scrape the noodles off the board. If the noodles swim in salt water on top, please remove immediately with the skimmer and quench in cold water. Mix the drained noodles with vegetable oil so that they do not stick together. Shortly before serving, I wave my spaetzle in some butter or nut butter and taste the spaetzle with salt, pepper and nutmeg.
OTHER LANGUAGES: German