Zwiebelrosbraten Recipe • Delicious German Beef! 😋 - Episode 662

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth reduces sodium and calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for sautéing.

beef roast

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner and often cheaper.

Pat the eye of round steaks dry.

Generously season the steaks on both sides with ground sea salt and freshly ground black pepper.

In a large saucepan over medium-high heat, add a couple tablespoons of clarified butter.

When the butter gets hot, add the steaks along with a large sprig of rosemary.

Cook the steaks for 2 ½ to 3 minutes until nicely browned before flipping them.

Cook the other side for 2 minutes.

Remove the steaks from the heat and transfer them onto a cutting board, covering loosely with foil to keep warm.

Discard the rosemary sprig and reduce the heat to medium.

Pour in some beef broth and dry red wine.

Add tomato paste and hot German mustard.

Add brown sugar and a couple teaspoons of balsamic vinegar.

Season with ground sea salt and freshly ground black pepper, not a lot.

Stir while scraping the bottom of the pan to dislodge any brown bits.

Bring the mixture to a boil and whisk to help dissolve the mustard.

Cook until the liquid has reduced by a third, about 6 to 8 minutes.

When halfway through, add heavy cream and whisk until well incorporated.

Continue cooking until reduced.

Add the cornstarch mixture and stir until the gravy thickens, about 45 seconds.

Remove the saucepan from the heat and add butter, swirling until melted.

Taste and adjust seasoning if necessary.

Spoon the gravy over the meat, top with crispy fried onion strings, and serve with spätzle.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens