Zwiebelfleisch (onion Beef)

Total Time
55mins
Prep 15 mins
Cook 40 mins

A hearty, rib-sticking German dish posted in response to a recipe request. Cooking time is approximate.

Ingredients Nutrition

Directions

  1. Cut the meat into thin strips.
  2. Heat butter in Dutch oven or large saucepan.
  3. Fry onions slowly, until deep yellow but not quite brown.
  4. Add meat, salt, pepper, marjoram, garlic, thyme, vinegar lemon peel and 1/2 cup water or beef stock.
  5. Cover and simmer slowly 1/2 hour, adding more water as necessary, keeping the meat in liquid.
  6. When meat is tender, dissolve flour in just enough cold water to make a smooth paste and stir into gravy.
  7. Check seasoning and add more salt and pepper if needed.
Most Helpful

5 5

My first encounter with Zwiebelfleisch was 25 years ago at a great old, authentic German restaurant in Chicago, where I'm from. The restaurant owners retired finally and I was Zwiebelfleisch-less. Which began my quest to find the most perfect recipe that my taste buds remember. Molly, this is a fantastic recipe that I've made several times. Advise to those of you trying for the first time...1) use a thick good sirloin & slice that baby thin as you can. 2). After everything is cooked I put in a cast iron pan and put 4-5 slices of Swiss cheese on top, them put it in the broiler for 5 minutes until golden brown. Serve with egg noodles is a must, you have no choice. This is a simple classic & that can make any newbie cook appear as Julia Child. Many thanks for sharing Molly!

3 5

This is very German, thats for sure! I used the round steaks and would choose next time to use a different type of meat. The meat wasnt extremely tough, however it wasnt even close to tender. the BF was a little wigged out by all of the onion at first, but i thought It turned out pretty good, even for a Newbie Cook like me! Made this for a Bargain Basement tag.