Recipes · Austrian · Main Courses
Zwiebelrostbraten (Viennese Steak with Crispy Onions)
One serving has 756 kcal and 38 g protein, and at least a fifth of a woman's daily need of pyridoxine (100%), niacin (97%), zinc (82%), cobalamin (77%), selenium (73%) and phosphorus (65%). Ready in 65 minutes.
- Preparation: 20 min
- Cooking: 45 min
- Makes: 1 serving (568 g)
- Difficulty: Medium
- Diets: High protein
- Contains: beef, celery, dairy, gluten, mustard
Ingredients
- 160 g Beef sirloin steak (Beiried), about 1.5 cm thick
- 1 g Salt
- 0.2 g Black pepper
- 3 g Mustard
- 7 g Flour, all-purpose
- 18 g Vegetable oil (the part absorbed)
- 80 g Beef broth
- 8 g Butter, cold
- 80 g Onion
- 0.5 g Sweet paprika
- 180 g Potatoes, waxy
- 0.2 g Caraway seeds
- 30 g Gherkins (Essiggurkerl), to serve
Method
- Boil the potatoes in their skins for 20 minutes until just tender. Peel them, let them cool and slice them.
- Cut the onion into thin rings, toss them with a little of the flour and the paprika, and fry them in batches in hot oil for 3-4 minutes until golden and crisp. Drain them on kitchen paper and salt them lightly.
- Cut through the fat at the edge of the steak every 2-3 cm so it doesn't curl, and beat it lightly to about 1 cm. Season it with salt and pepper, brush one side thinly with mustard and dip that side in the rest of the flour.
- Fry the steak, floured side first, in a little hot oil for 1-2 minutes on each side, until browned but still pink inside. Put it on a warm plate.
- Pour off most of the fat, pour the broth into the pan and boil it for 2 minutes, scraping up the browned bits. Take it off the heat and whisk in the cold butter in pieces. Put the steak back with its juices for 1 minute, without boiling.
- Fry the potato slices in a little oil for 8-10 minutes, turning them, until golden, with the caraway and a pinch of salt.
- Serve the steak with the sauce poured over and a heap of crisp onions on top, added last so they stay crisp, with the fried potatoes and gherkins.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 756 kcal | 36% |
| Carbohydrates | 42.9 g | |
| Water | 432 mL | |
| Fiber | 5.3 g | 18% |
| Protein | 38.3 g | 80% |
| Tryptophan | 0.26 g | |
| Threonine | 1.4 g | |
| Isoleucine | 1.6 g | |
| Leucine | 2.7 g | |
| Lysine | 2.9 g | |
| Methionine | 0.88 g | |
| Cystine | 0.46 g | |
| Phenylalanine | 1.4 g | |
| Tyrosine | 1.1 g | |
| Valine | 1.8 g | |
| Histidine | 1.1 g | |
| Fat | 48.2 g | |
| Monounsaturated | 15.9 g | |
| Polyunsaturated | 11.7 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 10 g | |
| Saturated | 16.3 g | |
| Trans-Fats | 0.12 g | |
| Cholesterol | 142 mg | |
| Calcium | 107 mg | 11% |
| Copper | 0.41 mg | 46% |
| Iron | 4.6 mg | 25% |
| Magnesium | 88.2 mg | 28% |
| Manganese | 0.5 mg | 28% |
| Phosphorus | 454 mg | 65% |
| Potassium | 1,539 mg | 33% |
| Selenium | 40.3 µg | 73% |
| Sodium | 1,080 mg | |
| Zinc | 6.6 mg | 82% |
| Thiamin (vitamin B1) | 0.35 mg | 32% |
| Riboflavin (vitamin B2) | 0.29 mg | 26% |
| Niacin (vitamin B3) | 13.6 mg | 97% |
| Pantothenic acid (vitamin B5) | 1.7 mg | 33% |
| Pyridoxine (vitamin B6) | 1.3 mg | 100% |
| Folate (vitamin B9) | 82.8 µg | 21% |
| Cobalamin (vitamin B12) | 1.9 µg | 77% |
| Choline | 173 mg | 41% |
| Vitamin A | 69.1 µg | 10% |
| Vitamin C | 22.1 mg | 30% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 2.5 mg | 16% |
| Vitamin K | 47.6 µg | 53% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
5 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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