Onion Roast, Austrian Style - Toby's BBQ Corner aka Roettgen Braai Master

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar provides acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and dairy-free.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + seasoning

Homemade broth is lower in sodium and richer in flavor.

bay leaves

🥗Healthier: oregano

💰Cheaper: dried basil

Oregano offers a similar aromatic profile.

Cut the beef into two individual steaks, about 3 to 3.5 centimeters thick.

Peel and slice the onions into strips.

Heat a skillet over medium heat and melt clear butter.

Add the onions and cook for about 15 minutes until golden brown.

Remove the onions from the skillet and wrap them in aluminum foil to keep warm.

Increase the heat to maximum and season the steaks with salt.

Sear the steaks on all sides for about 90 seconds each, then add black pepper.

Remove the steaks and let them rest on the top rack.

Add red wine to the skillet and bring to a boil.

Whisk in flour and then add stock, ensuring the flour dissolves.

Boil water in a pot with salt and cook the pre-made spatzler for 8-10 minutes.

Melt butter in a pan and add bread crumbs to create a topping for the spatzler.

Plate the egg noodles, add the breadcrumb topping, salad with vinaigrette, the steak, and the onions on top, finishing with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens