A restaurant classic from southern Germany, Zwiebelrostbraten is served with seared beef steak piled high with onion rings crisped in an airfryer. Searing the steak to the right doneness and crisping the onions without burning them are two separate techniques that take real skill. A short pan sauce made from the fond finishes the dish.
Take the beef steak out of the fridge 20 minutes before cooking, season with salt and black pepper, and let it come to room temperature.
Toss the thinly ringed onions lightly in flour and spread them in the airfryer basket, cooking at 200°C for 12 minutes, tossing halfway, until crisp. If you don't have an airfryer, roast them on a wire rack in an oven preheated to 220°C for 18 minutes, turning halfway.
Sear the steak in a mix of butter and olive oil over high heat, 3 minutes per side, to the desired doneness, then set it aside to rest.
Add the beef stock and mustard to the same pan and simmer over low heat for 5 minutes until it thickens.
Top the steak with the crispy onions, drizzle with the sauce and serve.
Always let the steak rest for a few minutes after removing it from the pan; slicing it too soon lets the juices run onto the plate. Allergens: contains wheat (gluten, flour) and milk and dairy (butter).
Pat the onions dry with a paper towel before flouring them; damp onions clump with the flour and won't crisp evenly.
Admin DadaGastro · verified in test kitchenBifteği dinlendirirken üzerini folyoyla örtmeyi unuttum, bu yüzden 3 dakika içinde çabuk soğudu ve sos üzerine döktüğümde ısısı düşüktü. Yine de lezzet güzeldi, bir dahaki sefere folyoyla örtüp dinlendireceğim.
Soğanları una bulamadan da deneyebileceğimi düşünüp atladım ama tarifte bu adım boşuna değilmiş, unsuz soğanlar airfryer'da istediğim kadar çıtırlaşmadı. Bir dahaki sefere una bulamayı atlamayacağım.
Airfryer'da soğanları tarifte belirtilen 12 dakikada tam çıtır yapamadım, sepetim dolu olduğu için 16 dakikaya çıkardım. Bifteği de her yüzde 3 dakika yerine 4 dakika mühürledim, orta pişmişlik için.
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