Augsburg Zwiebelrostbraten with Fried Potatoes

Augsburg-style Zwiebelrostbraten is a juicy beef steak with a savory onion pan sauce, served with crispy fried potatoes. A hearty dish of Bavarian-Swabian home cooking with a subtle note of paprika and chili.

By Beeny · 3 servings · 35 minutes

Ingredients

• 600 g Beef sirloin, cut into 3 steaks
• 600 g Potatoes, waxy
• 3 Stück Onions
• 1 Stück Garlic clove
• 4 EL Cooking oil
• 300 ml Water
• 1 EL Tomato paste
• 1 EL Cornstarch
• 1 TL Sweet paprika powder
• 1 TL Dried marjoram
• 1 Prise Chili flakes
• Salt
• Black pepper, freshly ground

Method

1. Wash the potatoes, cook them in salted water in a pressure cooker for about 8 minutes, drain, let cool and slice.
2. Cut the onions into rings and finely chop the garlic.
3. Pat the beef steaks dry and season with salt and pepper. Heat 2 tablespoons of oil in a large pan until very hot and sear the steaks for 2 to 3 minutes per side, then remove and keep warm.
4. Add the remaining oil to the pan, fry the potato slices over medium heat until crispy, season with salt and keep warm.
5. Sweat the onion rings and garlic in the drippings until golden brown. Stir in the tomato paste and roast briefly.
6. Season with paprika powder, marjoram and chili flakes, deglaze with water and bring to a boil.
7. Stir the cornstarch into 2 tablespoons of cold water until smooth, stir it into the sauce and simmer for 2 minutes until it lightly thickens. Adjust the seasoning with salt and pepper.
8. Place the steaks in the sauce and let them rest in it for 3 to 5 minutes. Serve with the fried potatoes.