Best 3 Zwiebelrostbraten Pan Fried Beef Steaks With Fried Onions Recipes
Indulge in a culinary journey to Bavaria, Germany, where flavors dance on your palate with Zwiebelrostbraten, a dish that harmoniously blends pan-fried beef steaks with a symphony of crispy fried onions. This delectable dish is a testament to the region's rich culinary heritage, showcasing the perfect balance between savory and sweet. Accompanied by a medley of tantalizing recipes, this article takes you on a gastronomic adventure, offering variations to suit every palate. From the classic Zwiebelrostbraten with its rich gravy to the tempting Zwiebelrostbraten with creamy horseradish sauce, each recipe promises a unique taste sensation. Whether you prefer the traditional approach or a contemporary twist, this collection of recipes will guide you in crafting a Zwiebelrostbraten that will leave you craving for more.
Let's cook with our recipes!
ZWIEBELROSTBRATEN - PAN FRIED BEEF STEAKS WITH FRIED ONIONS
By "Rostbraten", an Austrian means a thinly sliced sirloin steak which is slightly pounded, seasoned and quickly fried in hot oil. It is always served with a pan gravy. This basic application serves many recipes, of which the one topped with crispy fried onions is the most popular.
Provided by gemini08
Categories Lunch/Snacks
Time 50m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy sauce pan heat 2 cups of vegetable oil to @ 350°F Cut the onions in thin slices, separate into rings.
- On a plate mix the flour with paprika, dip the lightly moistened onion rings into the flour mixture, coat well and quickly fry them in batches. Remove to a paper towel lined plate, season with salt, set aside.
- Lightly pound the steaks between 2 sheets of parchment paper, using the flat side of the mallet only. Nick the edges 3-4 times to prevent them from curling up.
- Season with salt and pepper and coat them on both side with the flour - paprika mixture.
- In another large frying pan heat 2 tsp of oil and 2 tsp of Butter und quickly fry the steaks, ca. 1 - 2 minutes on each side, add more oil if needed. Remove them from the pan, cover and keep them warm.
- Add 1/3 of the previously fried onions to the pan, add the mustard and deglaze with some of the beef stock, correct seasonings. Reduce the pan juices to half, scraping off the browned bits at the bottom, add the cream and simmer for a minute or two.
- At the very end, add the beef steaks to the sauce to heat through, don't let the sauce boil anymore. Add more broth if the gravy gets too thick.
- Serve with spaetzle or potatoes and top with the remaining onion rings.
BOOZY BEEF STEAKS
I used to use this recipe in the gastro pub I ran, it used to sell like hot cakes! Use a good quality steak-it makes a difference. I also do this as kebabs if I'm serving it at a large gathering, it works a treat. This is perfect on the barbecue, but equally good just grilled or griddled inside.
Provided by Noo8820
Categories Steak
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Make a few cuts into the edge of the fat on each steak-it stops the meat curling up as it cooks.
- Place the meat in a shallow, on metallic dish. Mix together the remaining ingredients, stirring until the sugar dissolves. Pour mixture over steaks, cover and marinate for at least 2 hours.
- Barbecue meat until cooked to your liking.
Nutrition Facts : Calories 226.7, Fat 5.8, SaturatedFat 2.2, Cholesterol 79, Sodium 564.4, Carbohydrate 2.7, Fiber 0.1, Sugar 2.3, Protein 30.4
PAN-FRIED STEAK
Follow our foolproof recipe for a restaurant-quality pan-fried steak in under 10 minutes. Serve with a simple steak sauce and a classic side like roasted potatoes. From the book Mad Hungry, by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
- Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.
Tips:
- Tenderize the beef: Use a meat mallet or tenderizing tool to break down the connective tissues in the beef, making it more tender and flavorful.
- Choose the right cut of beef: Look for a cut of beef that is suitable for pan-frying, such as ribeye, strip steak, or tenderloin.
- Season the beef well: Generously season the beef with salt, pepper, and garlic powder before cooking.
- Cook the beef in batches: If you are cooking a large amount of beef, cook it in batches to prevent overcrowding the pan and ensure even cooking.
- Use a heavy-bottomed skillet: A heavy-bottomed skillet will help to distribute heat evenly and prevent the beef from sticking.
- Sear the beef: Sear the beef over high heat to create a golden brown crust and lock in the juices.
- Reduce the heat and cook the beef to your desired doneness: After searing the beef, reduce the heat to medium-low and cook the beef to your desired doneness.
- Make the onion rings: While the beef is cooking, make the onion rings by slicing the onions into thin rings and coating them in flour, eggs, and breadcrumbs.
- Fry the onion rings: Heat oil in a large saucepan or deep fryer and fry the onion rings until golden brown and crispy.
- Serve the beef and onion rings together: Serve the pan-fried beef steaks with the fried onion rings and your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Pan-fried beef steaks with fried onions is a classic dish that is easy to make and always a crowd-pleaser. By following the tips above, you can create a delicious and flavorful meal that your family and friends will love. Zwiebelrostbraten is a particularly popular version of this dish in Germany, and it is known for its tender beef, crispy onion rings, and rich gravy. Whether you are making Zwiebelrostbraten or another variation of pan-fried beef steaks with fried onions, be sure to use high-quality ingredients and cook the beef to your desired doneness. With a little effort, you can create a memorable meal that everyone will enjoy.
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