Two kinds of roasted, toasty aromas, and red wine fans can relish in opening a full-boiled, structured red wine that is rich in extract.
- Blaufränkisch Reserve. A full-bodied Blaufränkisch with structured acidity softens the intense flavour of the onions, rich sauce and roasted meat.
- Red blend of local Austrian varieties with Cabernet Sauvignon and Merlot bring a touch of the exotic into the dish.
The Austrians also love the tender steamed roast beef with fried onion rings and the "Reindl" roast beef served in a casserole dish, yet the shorter version is easier to prepare, and has become a classic in the Viennese gastronomy. Recommendation for meat is either the striploin (Entrecôte) for the sensitive, although connoisseurs swear by the well done roast forerib.
Quantities for 4 people
- 4 slices of roast beef or sirloin (160g each)
- fine flour
- 60g of oil or lard
- 400g onions
- oil to deep fry the onions
- 150ml water or soup to pour over mixture
- 20g cold butter for the sauce
- salt, black pepper
Gently brown finely sliced onion rings in preheated oil; remove a table spoonful of the onions and place them to dry onto a piece of kitchen roll. Slice off the rind of the roast beef. Gently beat the piece of beef, and season both sides with salt and pepper. Add flour onto one surface, carefully pressing it into the meat. Preheat a flat frying pan with fat and fry the beef pieces, firstly with the flour side down, and then turn and sear. Then remove the beef from the pan, tip away the fat and pour water or soup onto the residue stock. Stir in the butter and the roast beef and allow to settle until the meat induces the stock.
Place the cooked meat onto a warmed plate and pour the gravy over it. Carefully spread the salted, crispy onion rings over the plate. This traditional Viennese dish is garnished with roast potatoes and cucumber.