Recipes

Wiener Rostbraten

Wiener Rostbraten

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Yield: 2 servings

A simpler variation on the Wiener Schnitzel, this classic, Wiener Rostbraten, which involves a decidedly more affordable cut of beef, similarly tenderized by pounding thin, flavored with onions and an oh-so-Viennese combination of both butter and olive oil.  Quick to make and flavorful, it should make a fine match with your Weinmanufaktur Krems 2013 Blauer Veltliner.  (Recipe courtesy of WineLoversPage.com)

Ingredients

  • 1 large sweet yellow or white onion
  • 1 1/2 Tbsp butter
  • 12-16 ounces boneless beef sirloin
  • 1 Tbsp olive oil
  • salt
  • freshly ground black pepper
  • chopped parsley (optional)
  • crumbled bacon (optional)

Peel the onion and slice it thin.  Cook the sliced onions in 1 Tbsp butter in a heavy skillet over medium heat until well browned, 5 to 10 minutes.

Cut the steak into 1/2-inch slices, then pound them thin with a rolling pin or mallet. Sear the pounded beef in the olive oil and remaining butter in another skillet over medium heat. Cook the steaks 2 to 4 minutes, depending on how rare you like it. Remove the steaks to a warm platter and sprinkle them with salt and pepper to taste.

Deglaze the skillet with water or broth to make a light pan sauce. Pour it over the steaks, and garnish with the reserved onions. For a full Viennese treatment, garnish the finished dish with minced parsley and crumbled bacon.

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