Traditional German Zwiebelrostbraten

Traditional Allgäuer Zwiebelrostbraten

Prep Time 15 minutes
Cook Time 30 minutes

Zwiebelrostbraten is one of the most delicious meals that you can find in Germany. The variation I will be making today comes from Allgäu and it consists of wonderfully grilled rump steak, cheese spätzle, fresh fried onions, and rich wine sauce. Does it sound delicious? If yes, please keep on reading!

If you want to make exceptional Zwiebelrostbraten I would encourage you to make everything from scratch. Spätzle and fried onions can be made ahead of time. Spätzle freeze very well and fried onions can be stored in airtight container for 3 weeks. Sauce and steak need to be prepared right before serving the meal.

German Zwiebelrostbraten

Traditional Allgäuer Zwiebelrostbraten

Zwiebelrostbraten is one of the most significant German dishes. Fresh fried onions along with steak and Cheese Spätzle go incredibly well together and satisfy the most demanding taste buds! I would encourage you to make also the side dishes from scratch because those make the dish!
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine German
Servings 2 people


Fried onions

  • 500 ml sunflower oil
  • 4 small onions
  • 2 tbsp all-purpose flour
  • 1 tbsp paprika powder
  • salt


  • 2 tbsp clarified butter
  • 2 rump steaks 3 cm (1,2 inch) thick
  • 2 tbsp butter
  • 1 onion
  • 1 tbsp tomato puree
  • 200 ml dry red wine
  • 300 ml beef rond
  • Mondamin
  • salt, pepper, sugar


Prepare the fried onions

  • Preheat the sunflower oil in a small pot to 170°C (338°F) . Make sure that the temperature doesn't rise.
  • In the meantime cut the onions into thin slices.
  • Mix flour and paprika powder in a small bowl.
  • Right before frying, mix the onion rings with the flour paprika powder mixture.
  • Fry the onions until golden brown (for 2-3 minutes).

Prepare Zwiebelrostbraten

  • Preheat the oven to 100°C (212°F)
  • Take a cast iron skillet and let the clarified butter melt on high heat.
  • Fry the steak from each side for 1 minute. Don't forget about the sides!
  • Take the meat out and put it in the oven for 20 minutes.

Prepare the sauce

  • In the meantime melt the butter in the same skillet and chop the onion.
  • Fry the onion until golden brown.
  • Add the tomato puree and cook them for 2 minutes.
  • Add wine and let it cook on medium heat for another 2-3 minutes.
  • Add beef fond and let the sauce simmer for around 10 minutes.
  • If you like thick sauces add mondamin or a flour-water mixture to thicken the sauce.
  • Season the sauce with salt, pepper, and sugar, if necessary.


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As a side dish for this amazing dish, I would love to encourage you to serve cheese spätzle. My favorite cheese spätzle recipe you will find here:
Creamy Cheese Spätzle Recipe.
Keyword zwiebelrostbraten
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Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running. 



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