Zwiebelrostbraten with Red Wine Onion Gravy
Zwiebelrostbraten is a typical Austrian entrée and an all-time favorite dish in Austria. The meat used for Zwiebelrostbraten is traditionally a standing rib roast cut, which is called “Rostbraten” in German. There are numerous variations of the dish and an abundance of recipes available. This recipe uses a red-wine onion gravy and is adapted from a recipe that was published in a cooking magazine. This recipe is a…
Ingredients
Sauce
- 1 onion, finely chopped
- 2 garlic cloves, minced
- Vegetable oil
- 2 tsp tomato paste
- 1 tsp brown sugar
- 1 tsp Hungarian paprika
- 125 ml red wine
- 500 ml beef broth
Meat
- 2 slices of beef (200 g each, standing rib roast cut)
- 1 tbsp Dijon mustard
- Salt
- Pepper
- Vegetable oil
- ½ ea. onion, sliced into thin rings
Steps
Sauce
- Sauté the onion and garlic in oil.
- Add tomato paste, sugar and Hungarian paprika. Sauté briefly.
- Deglaze the pan with red wine.
- Add broth. Boil down to desired consistency, about 25 minutes, stirring occasionally.
Meat
- While the gravy reduces, lightly beat the meat with a meat mallet. Rub with mustard. Add salt and pepper.
- Sear the meat on both sides. Cook another 4–5 minutes on medium heat.
- Add the onion rings to the remaining juices in the pan. Add oil or water if needed so the onions absorb the flavor.
- Top the meat with the onion rings. Add the gravy. Serve with the desired side dish.
Source. Adapted from “Cookbook:Zwiebelrostbraten with Red Wine Onion Gravy” by Wikibooks contributors, revision of 2026-01-24, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. ZwiebelrostbratenEnd.jpg by Mayjoh at en.wikibooks, CC BY-SA 3.0, via Wikimedia. Resized; otherwise unchanged.