Roast veal with onions (Zwiebelrostbraten)

Category: Meat dishes
Kitchen: german
Roast veal with onions (Zwiebelrostbraten)

Ingredients

veal steaks 4 things. (approx. 180 g each)
bulb onions 600 g
flour 3 tbsp. spoons
ground pepper 2 tsp
ground paprika 1 tsp
bouillon 250 gr.
salt, cumin taste
vegetable oil for frying

Cooking method

  • Zwiebelrostbraten is one of the traditional and most common dishes of Swabian cuisine. Veal generally plays an important role in traditional Swabian gastronomy. In this case, not only the pulp is used, but everything else up to the stomach and the thymus gland.
  • Cut the onion into rings
  • Roast veal with onions (Zwiebelrostbraten)
  • Mix flour with pepper, roll onion rings in this mixture
  • Roast veal with onions (Zwiebelrostbraten)
  • Fry the onions in boiling oil until golden brown. Try to put onions in small portions, then it fries better.
  • Roast veal with onions (Zwiebelrostbraten)
  • Spread the fried onions on a towel to remove excess oil.
  • Roast veal with onions (Zwiebelrostbraten)
  • Slightly beat off the pieces of veal, but without fanaticism, make a few notches around the edges. Season with salt and pepper.
  • Roast veal with onions (Zwiebelrostbraten)
  • Fry the meat quickly on both sides.
  • Place the meat on a plate and cover. Juice will come out of the meat. This is normal. It is part of the sauce. Moreover, in Germany, you can even buy canned sauce in a store - a concentrate of meat juice released when frying meat.
  • Roast veal with onions (Zwiebelrostbraten)
  • Put the meat in a fireproof dish, shifting with onions. Leave half the onion for a side dish. The meat juice remaining on the plate, mix with the broth, pour over the meat so that the liquid only covers them. Season with salt, pepper, caraway seeds. Place in the oven for 0.5 hour. Here's what we take out.
  • Roast veal with onions (Zwiebelrostbraten)
  • Serve with mashed potatoes and vegetable salad. Spetzle is one of the options for the traditional side dish. Be sure to put the fried onions left for a side dish on top of the meat.
  • Bon Appetit!

The dish is designed for

4 servings

Time for preparing:

2 hours

Cooking program:

stove, oven

Note

Swabian cuisine is tasty, satisfying and plentiful. The culinary skyline of Baden Württemberg is home to almost a third of the 186 Michelin stars that have awarded restaurants in Germany. The best Swabian dishes are familiar to gourmets: Spatzle - homemade noodles, Maultaschen - Swabian dumplings stuffed with finely chopped meat, sausages, spinach, eggs, onions, parsley and spices in broth or fried with egg, Schupfnudeln mit Kraut - thick pasta cabbage, Zwiebelkuchen - onion pie filled with stewed onions, eggs, sour cream, pieces of bacon and spices, Gaisburger Marsch - thick soup with homemade noodles, meat, potatoes, vegetables and fried onions, Hefezopf - sweet wicker basket ... the Swabians call their inventions (Laugenbrezeln). Also, Swabian cuisine is famous for dishes made from giblets and entrails, in particular the stomach. And the wines that are served with these dishes.
A source: 🔗 and not only

Merri
Elena, I completely agree that meat with fried onions is already a full-fledged dish!

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