German Steak & Onions

Preparation

“Schwäbischer Zwiebelrostbraten” is a traditional dish from the Swabian region of Germany. A tender beef steak, usually sirloin or ribeye, is briefly seared, then topped with caramelized onions and served with a generous helping of meat sauce. It is typically served with a rich side such as spätzle, bratkartoffeln (fried potatoes) or red cabbage, making it a hearty comforting German meal.

*This recipe originally ran in Germany on HexClad.eu.

1. Make the sauce. In a HexClad 3QT/3 L Hybrid Saucepan, heat oil over medium-high heat. Add onion and a large pinch of salt and cook, stirring occasionally, until softened, about 4 minutes. Add sugar and stir until onion is coated and sugar begins to caramelize, 2 to 3 minutes. 

2. Add tomato paste and cook, stirring, 1 minute. Pour in wine and simmer until mostly evaporated, 2 to 3 minutes. Pour in beef stock. Wrap juniper berries, garlic and bay leaf into a small spice bag or cheesecloth and add to sauce. Simmer on low heat for 30 minutes.

3. Meanwhile, fry the onion. Toss onion in a large bowl with flour, paprika and ½ teaspoon salt. In a HexClad 12"/30 cm Hybrid Fry Pan, heat the oil over medium-high; it’s hot when an onion slice dropped in sizzles immediately. Add onion, discarding any excess flour in the bowl, and fry, tossing frequently, until  crispy and browned, about 5 minutes. Using a slotted spoon, transfer onion to a paper-towel lined plate, leaving excess oil in the pan. Sprinkle with salt. 

4. Cook the steaks. Carefully drain and reserve the hot oil from the pan used for the onion; wipe clean with paper-towels. Return 1 tablespoon of oil to the pan and heat over medium-high. Generously season steaks with salt and pepper. Working in two batches, fry the steaks, turning halfway through, until golden brown and cooked through, about 5 minutes per batch. Transfer to a plate. 

5. Pour wine into pan and cook 1 minute, stirring and scraping up any brown bits on bottom of pan. Remove spice bag from the sauce and pour the sauce into the pan. 

6. In a small bowl, whisk cornstarch into 2 tablespoons of lukewarm water and add to the sauce with the brandy. Boil until thickened, 2 to 4 minutes. Season with salt and pepper.

7. Return steaks to pan and drizzle sauce over top. Serve steaks topped with fried onion, with spätzle, pan-fried potatoes or red cabbage on the side.