Zwiebelrostbraten is a traditional German dish that consists of a beef or veal steak, thinly sliced and topped with caramelized onions. The meat is typically pan-seared and then finished in the oven. It is often served with gravy and a side of potatoes or Spätzle.


  • 2 beef or veal steaks
  • 2 large onions, thinly sliced
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup beef broth
  • Salt and pepper, to taste


  1. Preheat the oven to 375°F.
  2. Season the steaks with salt and pepper.
  3. In a large skillet, melt the butter over medium heat.
  4. Add the onions to the skillet and cook, stirring occasionally, until they are caramelized and golden brown.
  5. Remove the onions from the skillet and set them aside.
  6. In the same skillet, add the steaks and cook for 2-3 minutes per side, or until browned.
  7. Remove the steaks from the skillet and place them in an oven-safe dish.
  8. Top the steaks with the caramelized onions.
  9. In the same skillet, add the flour and stir until it’s lightly toasted.
  10. Gradually stir in the beef broth, and cook until thickened.
  11. Pour the gravy over the steaks and onions.
  12. Bake in the oven for 15-20 minutes, or until the meat is cooked to your desired level of doneness.

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