German

Serving

Zwiebelrostbraten (Rump Steak with Crispy Fried Onions)

Name: Zwiebelrostbraten (Rump Steak with Crispy Fried Onions)
Total time: 40 min
Yield: 4 servings
Cuisine: German
Ingredients: 4 beef rump steaks (about 200 g each); Salt and black pepper, to taste; 3 tbsp vegetable oil, divided; 3 large onions, thinly sliced; 2 tbsp all-purpose flour; 2 tbsp butter; 150 ml beef stock; 2 tbsp chopped fresh parsley

Pan-seared rump steaks piled high with crispy fried onions, a Swabian favorite that pairs beautifully with spätzle or roasted potatoes.

40 minutes

Serves 4

Dinner

14 min prep

22 min cook

Contains common allergens

Dairy Wheat

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Good to know

Crispy

Matched from this dish's own ingredients and timing. Browse more: crispy recipes

Instructions

6 steps

1
Season the steaks with salt and pepper and let them come to room temperature.
2
Toss the sliced onions in flour and shake off the excess.
3
Heat 2 tbsp oil in a skillet and fry the onions until deeply golden and crisp; drain on paper towels.
4
Wipe out the pan, heat remaining oil and butter, and sear the steaks 3-4 minutes per side for medium doneness; remove and rest.
5
Deglaze the pan with beef stock, scraping up browned bits, and simmer briefly to reduce.
6
Plate the steaks, pour over the pan sauce, and top generously with the crispy fried onions and parsley.

Zwiebelrostbraten (Rump Steak with Crispy Fried Onions) — plated and served — Serving moment. How Zwiebelrostbraten (Rump Steak with Crispy Fried Onions) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

62/100

Works for many families

Allergen-friendly 80

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 50

Great leftovers 65

Pantry-friendly 66

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

195

Calories

2 g

Protein

11 g

Carbs

16 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Zwiebelrostbraten pairs a well-seared rump steak with a generous pile of crisp, deep-fried onions, a combination popular across southern Germany and neighboring Austria. The dish puts nearly as much attention on the onions as the steak itself; they're floured and fried separately until shatteringly crisp, then piled on top just before serving so they stay crunchy against the meat.

Listahan note

This version fries the onions first and sets them aside to stay crisp, then sears the steaks in a wiped-out pan so the meat gets full contact with hot metal instead of frying in onion-soaked oil.

Technique cues

Toss the onions in flour and shake off the excess before frying; too much flour clumps and burns, while too little won't crisp properly.
Wipe out the pan between frying the onions and searing the steaks; leftover flour and onion bits in the pan will burn and turn bitter under the higher heat needed for a good sear.
Let the steaks come to room temperature before searing; a cold steak straight from the fridge cooks unevenly and takes longer to reach the same doneness.

Kitchen flow

Parallel prep: Fry all the onions first and keep them warm in a low oven while you sear the steaks, so both are hot and crisp when plated together.
Make-ahead: The onions can be fried a few hours ahead and re-crisped briefly in a hot oven right before serving; sear the steaks fresh.
Leftover move: Slice leftover steak thin for a warm sandwich, and re-crisp any leftover onions in a dry skillet rather than the microwave.
Cleanup rhythm: Fry the onions first, wipe the pan clean, then sear the steaks in the same pan so there's only one skillet to wash.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Beef rump steaks

Main protein

Purpose: Rump is flavorful and holds up well to a quick, hot sear.

Handling: Let come to room temperature and pat dry before searing for the best crust.

Adaptation: Sirloin or ribeye both work if rump isn't available, adjusting sear time for thickness.

Onions

Signature topping

Purpose: The crisp fried onions are the entire point of the dish and what distinguishes it from a plain steak.

Handling: Slice thinly and evenly so they fry at the same rate.

Adaptation: Sweet onions like Vidalia fry up slightly sweeter and just as crisp.

All-purpose flour

Coating for frying

Purpose: Gives the onion slices the light crust that turns crisp in hot oil.

Handling: Toss the onions in flour and shake off the excess before frying.

Adaptation: A gluten-free flour blend works for the coating with a similar result.

Butter

Finishing fat for the steak

Purpose: Adds richness and helps build a better crust when combined with the oil.

Handling: Add partway through searing so it browns without burning.

Adaptation: Use all vegetable oil for a dairy-free version, though the crust will be slightly less rich.

Beef stock

Pan sauce base

Purpose: Deglazes the fond left from searing into a quick, flavorful sauce.

Handling: Pour in right after removing the steaks and scrape up the browned bits.

Adaptation: A splash of red wine added with the stock deepens the sauce further.

Technique notes

Fry the onions in batches if needed rather than crowding the pan; overcrowded onions steam instead of crisping.
Season the steaks generously right before searing, not far in advance, so the salt doesn't draw out moisture and leave the surface wet.
Rest the steaks a few minutes after searing before plating, then top with the onions last so they stay audibly crisp rather than softening under residual steam.

Ingredient swaps

Gluten-free direction: Toss the onions in a gluten-free flour blend instead of all-purpose, and thicken the pan sauce with a small cornstarch slurry if needed.
Dairy-free direction: Sear the steaks in oil only, skipping the butter; the crust will be slightly less rich but the dish still works well.

Serve alongside

Spätzle
Roasted potatoes
Sauteed green beans
Simple mixed salad
Medium-bodied red wine
Dry Riesling
Cold Pilsner

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate steak and onions separately for up to 3 days.
Reheat the steak briefly in a hot skillet to avoid overcooking, and re-crisp the onions in a dry pan rather than the microwave.
Freezing is not recommended, since the fried onions lose their crispness after thawing.

Equipment

Skillet for frying the onions
Second skillet, or the same one wiped clean, for searing
Tongs for turning the steaks
Paper towels for draining the onions

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