Zwiebelrostbraten (German beef roast in onion sauce)

Step 1/4

• 1 onion
• ½ clove garlic
• 400 g potatoes
• salt

• knife
• cutting board
• pot

Halve onion and slice thinly. Thinly slice garlic. Wash potatoes and place in a pot of salted water. Bring to a boil and let cook for approx. 10 min.

Step 2/4

• 2 tbsp vegetable oil
• 1 tsp sugar
• 1 bay leaf
• ½ tsp tomato paste
• 60 ml red wine
• 200 ml beef stock
• salt

• frying pan
• cooking spoon

Heat vegetable oil in a frying pan over medium heat. Add onions and sauté until translucent, then add salt and sugar. Add bay leaf and fry for approx. 5 – 8 min. Add tomato paste and fry for approx. 5 min., stirring occasionally. Deglaze with red wine and let reduce until wine is almost completely cooked off. Add beef stock and let simmer for approx. 10 min., then remove from heat.

Step 3/4

• 1 tbsp vegetable oil
• 1½ tsp sugar
• salt

• sieve
• frying pan

Drain potatoes, let cool for a few minutes, then peel. Heat vegetable oil in a frying pan over medium-high heat and sauté potatoes until golden, then add sugar, season with salt, remove from heat, and set aside.

Step 4/4

• 2 rump steaks
• 3 tbsp unsalted butter (cold)
• salt
• pepper
• fried onion (for serving)

• aluminum foil

To prepare the steaks, make several incisions along the cap of fat. Heat a frying pan over medium-high heat. Season steaks with salt, transfer to the pan and fry until seared, then add pepper. Wrap each steak in foil and let rest for approx. 3 min. Add butter, salt, and pepper to the onion sauce. Serve steaks with onion sauce and potatoes. Enjoy!

Enjoy your meal!