A classic Southern German dish featuring a pan-seared beef steak (often sirloin or ribeye) topped with a generous amount of crispy fried onions and a rich gravy. It's usually served with Spätzle (egg noodles) or roasted potatoes.

Key ingredients

Beef steak (sirloin/ribeye), onions, beef broth, red wine (optional), cooking oil/butter, salt, pepper.

If you order it anyway

Request no Spätzle or roasted potatoes. Ask if the fried onions are battered or floured (they often are for crispiness); if so, request plain fried onions. Confirm gravy is not flour-thickened, or have it on the side and use sparingly.

If you order it anyway, say this (German)

Zum Zwiebelrostbraten bitte keine Spätzle oder Bratkartoffeln. Sind die Röstzwiebeln paniert? Dann bitte nur normale Zwiebeln. Soße separat, falls mit Mehl gebunden.

For the Zwiebelrostbraten, no Spätzle or roasted potatoes. Are the fried onions floured? If so, please plain onions. Gravy on the side if flour-thickened.

Watch out for

Spätzle, roasted potatoes, flour/batter on fried onions, gravy (flour-thickened), hidden sugars in gravy.

Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.