Wiener Zwiebelrostbraten might not exactly roll off your tongue, but it will melt in your mouth. The name, pronounced VEE-ner TZVEE-bell-roast-brotten, literally means “Viennese roast beef with onions.” Very popular in Austria and Bavaria, this recipe enhances the beef flavor of the sirloin steaks through slow oven braising with that staple of Viennese cuisine, beef stock.

Ingredients

4 Tbsp (57 g) unsalted butter
2 med onions, peeled & thinly sliced
1 tsp (2.4 g) sweet Hungarian paprika
6 8-oz (227-g) boneless beef sirloin steaks, pounded ¼-in (6.4-mm) thick
Salt and freshly ground pepper to taste
3 Tbsp (44 ml) vegetable oil
4 C (946 ml) low sodium beef stock or broth, fresh or canned, boiled down to 2 C (473 g)
½ C (60 g) sour cream

Directions

Preheat oven to 350°F (177°C). In a large cast-iron skillet, melt butter over medium heat. Sauté onions until light brown, stirring often; add paprika; cook another minute. Remove onions from pan; set aside. Season steaks with salt and pepper. Add vegetable oil to same skillet and add steaks; brown on both sides. Turn off heat, add beef stock to skillet, arrange onions on top and cover. Bake until tender, about 2 hours–2 hours 30 minutes. To serve, place steaks on a pre-warmed serving platter with onions arranged on top. Cover loosely to keep warm. Return skillet with remaining liquid to high heat and bring to a boil. Stir in sour cream; immediately remove from heat and pour over steaks. Serve immediately.

This dish is traditionally served with roast potatoes or buttered parsley potatoes; you can garnish with crispy fried onions if you like.