A pan-seared beef steak topped with a mountain of crispy fried onions, a classic Viennese restaurant staple.
Austrian Zwiebelrostbraten is a real, traditional Austrian dish, known as Roast Beef with Crispy Onions. A pan-seared beef steak topped with a mountain of crispy fried onions, a classic Viennese restaurant staple.\n\nZwiebelrostbraten is a beloved dish across Austrian restaurants, its appeal resting almost entirely on the contrast between a well-seared steak and a generous crown of crisp, deeply fried onion rings.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Austrian home cooking, not a generic stand-in for a search term.
Serves 4
Season the steaks generously with salt and pepper and let them come to room temperature.
Dredge the onion rings lightly in flour and fry in hot oil until deeply golden and crisp, working in batches; drain on paper towels.
Heat a clean pan with a little oil until very hot and sear the steaks for 3 to 4 minutes per side for medium-rare, adjusting time to preference.
Let the steaks rest for 5 minutes.
In the same pan, melt butter, whisk in flour, then gradually add beef stock, simmering until slightly thickened.
Plate the steaks, spoon over the pan sauce, and top generously with the crispy fried onions.
Fry the onions in batches so they crisp properly rather than steaming from overcrowding the pan.
Let the steaks rest at room temperature before searing for more even cooking throughout.
Fry the onions first and keep them warm, since a hot, freshly seared steak is best served immediately.
Use a peppercorn sauce instead of the simple pan sauce for extra richness.
Some restaurants add a dollop of herb butter on top of the steak before adding the onions.
Serve with roasted potatoes or a simple green salad on the side.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Zwiebelrostbraten is a beloved dish across Austrian restaurants, its appeal resting almost entirely on the contrast between a well-seared steak and a generous crown of crisp, deeply fried onion rings.
The pan may have been overcrowded, causing them to steam rather than fry — work in smaller batches and keep the oil hot.
A well-marbled sirloin or ribeye gives the best flavor and tenderness for a quick pan-sear.
Yes, fry them a few hours ahead and keep them at room temperature; briefly re-crisp them in a hot dry pan or oven before serving if needed.
Per serving (320g / 11.3 oz) · 4 servings total
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