Rostbraten

Name: Rostbraten
Cook time: 65 min
Total time: 65 min
Yield: 4 servings
Cuisine: German
Ingredients: 4 steaks of Beef Sirloin, or Striploin (Rostbraten); about 200 g each, 2–3 cm thick; 2 tsp German Medium-Hot Mustard; 2 tbsp Clarified Butter, Butterschmalz; for searing; 2 large Onions, thinly sliced; 1 tbsp Butter; 1 tbsp Tomato Paste; 150ml Red Wine, dry; 400ml Beef Stock; 1 tsp Cornstarch, mixed with 1 tbsp cold water; to thicken, as needed; 1 tbsp Water, cold; mixed with 1 tsp cornstarch; to thicken, as needed; 3 large Onions, thinly sliced into rings; 3 tbsp All-purpose Flour; 1/2 tsp Salt; 500ml Neutral Frying Oil; 300g All-purpose Flour, Type 405; 4 large Eggs; 100ml Water; 1 tsp Salt; 2 tbsp Butter, for tossing cooked Spätzle; Some Salt; Some Pepper (Black), Freshly ground; Some Salt; Some Pepper (Black), Freshly ground; 1 pinch of Nutmeg, ground

Rostbraten is a hearty German-style pan-roasted beef dish finished with a rich, tangy pan sauce. Thin slices of seared sirloin are flavored with mustard, caramelized onions and a splash of red wine, then simmered briefly in beef stock until glossy and deeply savory. It’s elegant enough for guests yet simple to make on a weeknight.

Rostbraten is a hearty German-style pan-roasted beef dish finished with a rich, tangy pan sauce. Thin slices of seared sirloin are... Show more

Traditional German Recipe

Health Grade

B · Healthy

Rating

4.0

Time

1 hr

Price

7,26 €

Calories

1237 kcal

high protein

low sugar

kid friendly

date night

Method

Mix the batter

In a bowl, whisk together the all-purpose flour, egg, water, salt, and a pinch of nutmeg until you have a thick, smooth Spätzle batter that falls from the spoon in heavy ribbons. Beat it for a minute or two to build a little elasticity, then let it rest for 10 minutes while you prep the rest of the dish.

Prep the onions

While the batter rests, trim and thinly slice the first two onions for the gravy. Peel and slice the other three onions into thin rings for the crispy topping, then keep the two batches separate so each cooks at its own pace.

Season the beef

Pat the beef sirloin steaks dry, then spread each one lightly with German medium-hot mustard. Season both sides with salt and freshly ground black pepper, pressing the seasoning in so it sticks. Set the steaks aside for 10 minutes so the flavors cling while you fry the onion rings.

Fry the onions

Toss the onion rings with the flour and the remaining salt, shaking off any loose flour. Heat the neutral frying oil in a deep pan or saucepan until it is hot enough for a steady sizzle, then fry the onions in small batches until deep golden and crisp. Lift them out with a slotted spoon and drain well on paper towels.

Sear the steaks

Heat the clarified butter in a large heavy pan over medium-high heat until it shimmers. Lay in the steaks and sear them without moving for 3 minutes, then flip and sear the other side for 3 minutes more; that timing works well for steaks about 2 to 3 cm thick. If your pan is crowded, sear in batches so the meat browns instead of steaming.

Rest the beef

Transfer the steaks to a warm plate or board and let them rest for 5 minutes so the juices settle. Keep them loosely covered with foil if your kitchen is cool, but do not wrap them tightly or the crust will soften.

Build the gravy

Set the steak pan back over medium heat and melt the butter. Add the sliced onions and cook them slowly until soft and lightly golden, scraping up the browned bits from the steaks as you go. Stir in the tomato paste and cook it for about 1 minute until it smells sweet and loses its raw edge. Pour in the red wine to deglaze, let it bubble for a moment, then add the beef stock and simmer for 15 minutes until the sauce tastes rounded and the onions are very tender. If you want the gravy a little thicker, stir in the cornstarch mixed with a little cold water a little at a time, and let it cook just until glossy; season with salt and pepper if needed.

Cook the Spätzle

While the gravy simmers, bring a large pot of salted water to a boil. Working in batches, press or scrape the rested batter into the water so it drops in small pieces, then cook until the Spätzle float to the surface and stay there for 1 minute. Lift them out with a slotted spoon, drain well, and toss immediately with the remaining butter and a little nutmeg so they stay glossy and fragrant.

Plate and serve

Slice the rested steaks if you like, spoon the onion gravy over or beside them, and pile the crispy onions on top. Serve the Rostbraten hot with the buttery Spätzle on the side so the onions stay crunchy and the sauce stays silky.

Ingredients

Method

For 4 servings

Adjust servings

For the beef (Rostbraten)

4 steaks of Beef Sirloin, or Striploin (Rostbraten); about 200 g each, 2–3 cm thick
2 tsp German Medium-Hot Mustard
2 tbsp Clarified Butter, Butterschmalz; for searing
Some Salt
Some Pepper (Black), Freshly ground

For the onion gravy

2 large Onions, thinly sliced
1 tbsp Butter
1 tbsp Tomato Paste
150ml Red Wine, dry
400ml Beef Stock
1 tsp Cornstarch, mixed with 1 tbsp cold water; to thicken, as needed
1 tbsp Water, cold; mixed with 1 tsp cornstarch; to thicken, as needed
Some Salt
Some Pepper (Black), Freshly ground

For the crispy onions (Zwiebeln)

3 large Onions, thinly sliced into rings
3 tbsp All-purpose Flour
1/2 tsp Salt
500ml Neutral Frying Oil

For the Spätzle (side)

300g All-purpose Flour, Type 405
4 large Eggs
100ml Water
1 tsp Salt
2 tbsp Butter, for tossing cooked Spätzle
1 pinch of Nutmeg, ground

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

1237 kcal

62% of Daily kcal

Protein

89 g

100% RDI

Fat

59 g

23g sat fat

Carbs

81 g

29% RDI

Sugar

12 g

24% RDI

Fiber

5.7 g

19% RDI

Salt

4.2 g

85% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B · 7.2 / 10

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