Zwiebelrostbraten with Red Wine Onion Gravy

Sauce

• 1 onion, finely chopped
• 2 garlic cloves, minced
• Vegetable oil
• 2 tsp tomato paste
• 1 tsp brown sugar
• 1 tsp Hungarian paprika
• 125 ml red wine
• 500 ml beef broth

Meat

• 2 slices of beef (200 g each, standing rib roast cut)
• 1 tbsp Dijon mustard
• Salt
• Pepper
• Vegetable oil
• ½ ea. onion, sliced into thin rings

Sauce

1. Sauté the onion and garlic in oil.
2. Add tomato paste, sugar, and Hungarian paprika, and let it sauté just a little before finally deglazing the pan with red wine.
3. Add broth and let it boil down until it has achieved the desired consistency. This will take about 25 minutes. Do not forget to stir the gravy every once in a while.

Meat

4. While the gravy is being reduced, slightly beat the meat with a meat mallet. This helps the meat to stay tender. Then rub it in mustard and add salt and pepper.
5. Sear the meat on both sides and cook it for another 4–5 minutes on medium heat.
6. Add the onion rings to the juices remaining from the meat and let them soak up the delicious flavor. Depending on how much oil and juices there are still left in the frying pan, you might have to add some oil or water in order to let the onions absorb the flavor properly.
7. Finally top the meat with the onion rings, add the gravy, and serve it with the desired side dish. Enjoy!

Visual procedure

8. 1. sweating the onions and the garlic
9. 2. mixing in tomato paste, sugar, and Hungarian pepper
10. 3. deglazing with red wine
11. 4. adding the broth
12. 5. meat, mustard, salt, and pepper
13. 6. the meat just before it is seared in hot oil
14. 7. the meat is ready
15. 8. frying the onions in the meat juices
16. 9. meat with gravy and topped with onions
17. 10. Enjoy!