German cuisine · Meat & Kebab

Onion Roast Beef

Swabian pan-roasted beef with crispy onions, gravy and spätzle.

Ingredients · for 2 servings

• 2 rump steaks
• 3 onions
• Red wine, broth
• Mustard
• Spätzle

Instructions

1. Cut the onions into thin rings and roast slowly in butter over medium heat for 12–15 min until golden brown; season and set aside.
2. Cook the spätzle; pat the rump steaks dry, season with salt and pepper.
3. Sear the steaks in hot clarified butter for 2–3 min per side and rest on a warm plate.
4. Deglaze the pan drippings with red wine, add broth and some mustard and reduce to the desired thickness; season to taste.
5. Cover the steaks with the roasted onions and serve with sauce and spätzle.