Zwiebelrostbraten Rezept – So gelingt der österreichische Klassiker perfekt! + Spätzle selbst machen

beef roast

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork is leaner, while chicken is more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice adds sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and versatile.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth lowers calories and is often cheaper.

Slice the beef roast into portions, making them thinner if desired, and optionally pound them for even thickness.

Melt butter in a large skillet over high heat.

Sear the beef roast in the skillet until browned on both sides.

Remove the beef roast and set aside.

Add sliced onions to the skillet and cook until caramelized.

Sprinkle flour and paprika over the onions for sauce thickening.

Deglaze the skillet with red wine and port wine, scraping up any browned bits.

Add beef broth to the mixture and bring to a simmer.

Return the beef roast to the skillet and cover, allowing it to cook in the sauce.

Prepare the spätzle by mixing flour, eggs, warm water, and salt, adjusting the consistency as needed.

Cook the spätzle in boiling water until they float to the surface, then drain.

In a separate pan, sauté the spätzle in butter and add chopped parsley.

Fry onions in butter until crispy for garnish.

Serve the beef roast topped with caramelized onions and sauce, alongside spätzle.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens