Swabian Zwiebelrostbraten (Fried Steak with Onions)
Tender meat, fried onions and a delicious sauce: a good fried steak is irresistible!
Recipe for Swabian Zwiebelrostbraten (serves 4):
- 1 kg rump steak, for example Staufen beef
- 500 ml concentrated beef jus
Remove any fat and sinews from the meat and cut into portions as required (c. 230 g per steak). Season and brown in hot fat on both sides, then finish cooking in the oven at 130°C for about 10 minutes until pink.
- 800 g chopped soup bones
- 200 g carrots
- 200 g celeriac
- 250 g onions
- 80 g leek
- 1 tbsp tomato paste
- 1 l full-bodied red wine
- Spices (pepper, pimento, juniper berries, cloves, bay leaf)
- Herbs (parsley stalks, thyme, rosemary)
To make the gravy, first wash the carrots, onions and celeriac very thoroughly, peel if preferred, but this is not obligatory, and cut into walnut-size pieces. Wash the leek separately and chop finely.
Fry the chopped-up bones in neutral-flavoured cooking oil in a roasting pan or large cooking pot until browned. Then add all the vegetables, except for the leek, and fry them along with the bones for a few minutes. Then add the chopped leek and a tablespoon of tomato paste and continue frying. Pour over 1/3 litre of red wine and reduce until it has evaporated, then repeat the process with another 1/3 l of red wine. This gives the jus a stronger flavour, darker colour and an attractive lustre. If available, add enough beef or veal stock, or else water, to cover the bones. Add the spices and simmer for about 5-6 hours. Top up the water if necessary. After this cooking time, strain the stock through a sieve, or – even better – through a cloth, in order to remove all the solid particles.
Boil up the stock again, adust the salt and reduce until the desired flavour is attained. If the jus is too thin, thicken with cornflour.
For Swabian-style fried steak, onions are a must: Peel two onions and slice thinly. Fry in melted butter until golden and transparent and season to taste. Serve with the fried steak.