Zwiebelrostbraten with Red Wine Onion Gravy

By RecipeLot

Zwiebelrostbraten is a typical Austrian entrée and an all-time favorite dish in Austria. The meat used for Zwiebelrostbraten is traditionally a standing rib roast cut, which is called ?Rostbraten? in German. There are numerous variations of the dish and an abundance of recipes available. This recipe uses a red-wine onion gravy and is adapted from a recipe that was published in a cooking magazine. This recipe is a reduced-calorie version of the original but is nevertheless a flavorful one. The meat juices are also used in the cooking process so their intense flavor will not go to waste. A standard side dish for Zwiebelrostbraten are ?Bratkartoffeln? (sautéed potatoes), but the list of possible side dishes ranges from bread dumplings to vegetables or mashed potatoes. A side dish is more a question of personal taste, and therefore it is not included in this recipe. Although the recipe itself is rather easy, one should set aside at least 45 minutes for the cooking since the gravy takes some time to boil down. Be prepared to do a lot of dishes after you have finished your Zwiebelrostbraten. It is, however, well worth the effort.

• Cooking time: 15 minutes
• Servings: 2