Swabian Zwiebelrostbraten with Pretzel Spaetzle
Imagine a perfectly seared beef rump steak, its crust dark and caramelized, smothered in a river of glossy onion gravy that whispers of red wine and juniper. This is Swabian Zwiebelrostbraten, a dish that feels like a warm hug from a Bavarian grandmother. The beef is tender, the onions melt into a sweet-savory symphony, and the gravy is so good you'll want to lick the plate. But what truly sets this version apart are the pretzel spaetzle – soft, pillowy dumplings with a golden, salty crust that soak up every last drop of that glorious sauce. It's hearty, soulful, and utterly satisfying; a special dinner that turns any Tuesday into a celebration. You'll feel the Alps in every bite.
Ingredients
- beef rump steak800g
- large onions, sliced600g
- beef stock500ml
- dry red wine150ml
- red wine vinegar2 tbsp
- tomato paste2 tbsp
- juniper berries6
- bay leaf2
- all-purpose flour300g
- eggs3
- milk150ml
- baking soda1 tsp
- coarse salt2 tbsp
- clarified butter4 tbsp
- salt and pepperto taste
Nutrition
Directions
- 1
Pat the beef steaks dry and season generously with salt and pepper. Heat 2 tbsp of clarified butter in a heavy skillet over high heat. Sear the steaks for 2-3 minutes per side until deeply browned. Remove and set aside, keeping the pan juices.
- 2
Reduce heat to medium. Add the remaining clarified butter and the sliced onions to the same skillet. Sauté, stirring occasionally, until the onions are soft and begin to caramelize, about 15-20 minutes. Add the tomato paste, juniper berries, and bay leaf; cook for 2 minutes.
- 3
Deglaze the pan with red wine and vinegar, scraping up any browned bits. Let it reduce by half, then pour in the beef stock. Bring to a simmer and return the steaks to the skillet. Cover and simmer gently for 45 minutes, or until the beef is tender and the sauce has thickened. Adjust seasoning with salt and pepper.
- 4
For the spaetzle: In a large bowl, whisk together flour, eggs, milk, and a pinch of salt until a stretchy, thick batter forms. Let rest for 10 minutes.
- 5
Bring a large pot of salted water to a boil. Dissolve the baking soda in 2 tbsp of water. Using a spaetzle maker or a colander with large holes, press the batter into the boiling water in batches. When they float, scoop them out, and immediately toss them in a bowl with coarse salt and a tiny bit of the baking soda water to give them that pretzel crust.
- 6
In a large skillet, melt 2 tbsp of butter over medium-high heat. Fry the spaetzle until they are golden and crispy on the edges, about 5 minutes.
- 7
To serve, pile the spaetzle onto warm plates. Remove the beef from the gravy and place on top. Spoon the onion gravy generously over everything and serve immediately.
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