Recipe Tip: Austrian Classic: Zwiebelrostbraten - Entrecôte in Onion Sauce - Falstaff
Top Recipe by Ingrid Pernkopf. All ingredients and tips for getting it right. This hearty Austrian Classic makes a perfect Sunday lunch.
- 400 gonion
- 30 gflour
- some paprika powder (optional)
- 300 mloil
- 44 Entrecôte steaks, approx. 200g each
- 250 gonion, finely diced
- mlred wine
- 700 mlbeef stock
- 20 gtomato paste (optional)
- salt, pepper
- 40 mloil
- 30 gcold butter
- flour for turning
- some flour or starch mixed with water to thicken the sauce (optional)
- tyhme and marjoram (optional)
Step 1Pound the meat lightly, make some incisions around the edges so that the meat stays flat, season with salt and pepper on both sides and dip one side in flour, pressing it slightly.
Step 2Heat oil in a non-coated frying pan and place meat floured side down first, fry until brown and turn over. Fry on the second side, remove and keep warm in the oven on 70-90°C.
Step 3For the sauce: Fry the onion cubes in the same frying pan until golden brown. Stir in tomato paste, deglaze with red wine, let reduce before pouring in stock, followed by further reducing for 15-20 minutes. Depending on the desired consistency. Thicken with some flour or starch and season to taste. Finally, stir cold butter into the sauce. Remove the steaks from the oven, warm through again in the sauce, but do not let it boil. Arrange the steaks on plates, pour the sauce on top and garnish with onion rings.
Step 4Recommended side dishes: Fried potatoes, boiled potatoes, pickled gherkin and green salad.
Step 5Coat meat with mustard before coating with flour.
Step 6Caramelise a little sugar in the pan with the onions, giving the sauce a slightly sweet note.
Step 7Refine the sauce with cream, sour cream or crème fraiche.