Zwiebelfleisch (onion Beef)

READY IN: 55mins
Recipe by mollypaul

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

Top Review by Puddin

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!

Ingredients Nutrition


  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.

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