Slowly braised onion rumpsteak / Zwiebelrostbraten

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 onions thinly and set aside.

Heat butter in a large skillet over medium heat until melted.

Add sliced onions and cook until caramelized, about 15-20 minutes.

Remove onions and set aside, leaving the fat in the skillet.

Season beef roast with salt and black pepper on all sides.

Add beef roast to the skillet and sear until browned, about 4-5 minutes per side.

Remove beef roast and let rest for a few minutes before slicing.

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

Add beef broth, bay leaves, and thyme; bring to a simmer.

Return sliced beef to the skillet and cover; cook for 30-40 minutes until tender.

Serve sliced beef topped with caramelized onions and sauce.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens