Zwiebelrostbraten (Viennese Roast Beef with Onions)

A featured Wine Club recipe for Weingärtner Stromberg Zabergäu.
Zwiebelrostbraten (Viennese Roast Beef with Onions)


A classic recipe from the heart of Vienna, this roast beef is cooked to perfection and when topped with crispy onions, makes for a delicious dinner. Serve with the Stromberg-Zabergäu Signum I Lemberger.

Yield: 2
Prep Time: 15 Minutes
Cook Time: 45 Minutes


Sauce and toppings:
• 1 1/2 onions
• 2 garlic cloves
• 2 tsp tomato paste
• 1 tsp brown sugar
• 1 tsp Hungarian paprika
• 1/2 cup red-wine
• 2 cups beef broth
• vegetable oil

• 2 slices of roast beef (200g each, standing rib roast cut)
• 1 tbsp Dijon mustard
• salt and pepper
• vegetable oil


Finely chop one onion and the garlic cloves and sauté them in oil. Add tomato paste, sugar, and Hungarian paprika and let it sauté just a little before finally de-glazing the pan with red wine. Add soup and let it boil down until it has achieved the desired consistency. This will take about 25 minutes. Do not forget to stir the gravy every once in a while.

While the gravy is being reduced, slightly beat the meat with a meat mallet. This helps the meat to stay tender. Then rub it in mustard and add salt and pepper. Sear the meat on both sides and cook it for another 4-5 minutes on medium heat.

For the topping, cut about half an onion into thin onion rings. Add them to the juices remaining from the meat and let them soak up the delicious flavor. Depending on how much oil and juices there are still left in the frying pan, you might have to add some oil or water in order to let the onions absorb the flavor properly.

Finally top the meat with the onion rings, add the gravy, and serve it with the desired side dish. Typical for south Germany are fried potatoes.

Recipe provided by Weingärtner Stromberg-Zabergäu.