Onion Roast Beef – The Tyrolean and South Tyrolean Classic

Calories & Effort

• Calories per serving: approx. 640 kcal
• Preparation time: approx. 50 minutes
• Total time: approx. 1 hour
• Servings: For 4 people

Ingredients

For the roast beef:

• 4 slices of roast beef (each approx. 180–200 g, approx. 2–3 cm thick)
• Salt and pepper from the mill
• 2 tbsp clarified butter (for frying)

For the onion sauce:

• 3 large onions (sliced into fine strips)
• 2 tbsp clarified butter
• 150 ml red wine (e.g. Lagrein or Merlot)
• 250 ml beef stock or strong beef broth
• Salt and pepper from the mill

For crispy onion rings (optional):

• 3 large onions (sliced into rings)
• 2 tbsp flour
• 3 tbsp oil (for frying)

For the side dish:

• Tyrolean bacon dumplings, fried potatoes, or spaetzle

Preparation

1. Prepare the onion sauce

1. Heat clarified butter in a large pan and slowly sauté the onion strips over medium heat until they are soft and golden yellow, stirring regularly.
2. Deglaze with red wine. Use a robust red wine like South Tyrolean Lagrein or Merlot to give the sauce depth and a fine acidity.
3. Allow the liquid to reduce completely.
4. Add the beef stock or strong beef broth and let the sauce simmer over medium heat until it is slightly thickened. Season with salt and pepper and keep warm.

2. Sear and rest the roast beef steaks

1. Season the roast beef steaks with salt and pepper.
2. Heat clarified butter in a pan and sear the steaks over high heat on both sides (about 2 minutes per side) until they develop a nice crust.
3. Place the steaks on a baking sheet or plate and let them rest in the oven at approx. 60 °C for about 5 minutes. Resting allows the meat juices to distribute evenly, keeping the meat tender and juicy.

3. Onion rings as garnish (optional)

1. Slice the onions into fine rings and lightly dust with flour.
2. Heat oil in a pan and fry the onion rings until golden yellow.
3. Drain on paper towels and set aside.

4. Plate and serve

1. Place the roast beef steaks on warmed plates.
2. Pour the onion sauce over the steaks and garnish with the crispy onion rings.
3. Serve with traditional side dishes like Tyrolean bacon dumplings, fried potatoes, or spaetzle.

Pro Tips for the Perfect Onion Roast Beef

1. Meat quality:
   High-quality roast beef from sustainable farming makes the difference. The fine marbling ensures tender, aromatic enjoyment.
2. Resting:
   Let the steaks rest at 60 °C after frying – a must for perfectly cooked meat.
3. Refine the sauce:
   Stir a piece of cold butter into the onion sauce to round it off and give it a nice shine.
4. Crispy onion rings:
   Dust the onions lightly with flour to make them particularly crispy, and fry them at medium temperature.
5. Wine recommendation:
   A robust South Tyrolean red wine like Lagrein or Merlot harmonizes ideally with the flavors of this dish.

Product Knowledge: Ingredients in Focus

Roast Beef

• Origin and quality: Roast beef is a cut from the hind back of the cow. Due to its fine marbling, it remains particularly tender and juicy. For the best results, meat from regional or sustainable farming is recommended.
• Preparation: Roast beef should always be cooked rare. A core temperature of 54–56 °C is ideal for tender, juicy meat.

Onions

• Varieties: Yellow cooking onions are particularly suitable as they develop a slight sweetness when fried.
• Health: Onions are rich in antioxidants and have anti-inflammatory properties.

Red Wine

• Choice of wine: A robust, dry red wine like Lagrein or Merlot from South Tyrol gives the onion sauce a fine acidity and aromatic depth.
• Tip: Only use wines that you also enjoy drinking – the quality of the wine is reflected in the taste of the sauce.

Beef Stock

• Function: Beef stock forms the base of the onion sauce and provides an intense, hearty flavor.
• Alternative: If no stock is available, strong beef broth can be used. For a homemade version, bones, vegetables, and spices can be simmered for several hours.

Clarified Butter

• Advantage: Clarified butter is ideal for frying as it can withstand high temperatures and gives the steaks and onions a fine buttery flavor.
• Alternative: Neutral vegetable oil such as canola or sunflower oil can also be used if clarified butter is not available.

Why Love This Recipe?

Onion roast beef with roast beef, aromatic onion sauce, and crispy onion rings is a highlight of Tyrolean and South Tyrolean cuisine. The combination of high-quality meat, sweet onions, and hearty sauce makes this dish a feast that delights everyone.

Interactive Conclusion

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