Sunday, June 01, 2014

DER ZWIEBELROSTBRATEN


German is a funny language. Steak & onions sounds somewhat nicer, doesn't it? 
Regardless the pronunciation, this dish is an excellent, typical Viennese meal, a steak with fried onions, gravy and roasted potatoes. You'll find it on most menus when you visit Vienna. And some select places in Munich, right Mr. Kapra?

I've seen fresh onions at the market, it's been a while since I used them, anything onion is on Victoria's no go list for a few years now. 
If you like gluten free onion rings,  they are as easy to make as french fries. Slice onions into thin rings, some salt and pepper, dust up with GF PATISSERIE'S FLOUR and deep fry until golden brown.
 No need to whine when your family orders them as appetizer at Tony Roma's. Why in the world would you even go there in the first place. Cook at home, stop getting cross contaminated.

In the meantime slather the steak with your favorite mustard and fry up on high heat on both sides. When done, remove from the pan, crank heat even higher and make some sort of gravy. Whatever you have, stock, red wine, cream, all will do. Reduce liquid over high heat, poor over the (well rested) steak, top with onion rings. 
I could never be a cooking teacher. Half the instructions are missing, did not mention salt and pepper either. You Tube to the rescue.


YES, I FOUND A DECENT STEAK


LIGHTLY DUSTED, NOT CAKED LIKE APPLEBEE'S

LOOKING GOOD?

HOT DIJON MUSTARD

ALL THAT RESIDUE IN THE PAN IS FOR GRAVY

I FRIED UP THE GREEN PARTS AS A VEGETABLE

I DON'T LIKE COLD FOOD = QUICK PICTURES

CRISPY



2 comments:

keenast said...

What a tease, Peter ;) Incredible !

H.Peter said...



Just you wait until next time, when I'm trying to make a Kalbsnierenbraten.