Klassischer Zwiebelrostbraten - Kochrezept von Kochen & Küche - Ihr Kochmagazin

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.

Lightly pound the beef roast.

Make cuts around the outer edge of the roast every 2 cm to prevent it from curling while cooking.

Season the roast with salt, pepper, and mustard, massaging it in.

Heat oil in a pan and sear the marinated beef roast on both sides until well browned.

Remove the beef roast from the pan and place it on a warm plate.

In the same pan, add more oil and the prepared onion rings, seasoned with paprika powder.

Fry the onion rings in small portions, stirring constantly with a fork until they turn golden yellow, which takes about one minute.

Drain the fried onion rings on a paper towel to remove excess oil.

Add two-thirds of the fried onion rings back into the pan, heat them up, and deglaze with apple cider vinegar and beef broth, followed by red wine.

Return the seared beef roast to the pan along with any juices, and simmer slowly for about four to five minutes.

Plate the dish on a warm plate, generously cover with the onion sauce, and top with the remaining fried onions. Serve with pickled cucumbers, bread, and apples.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens