Instructions

1. Season the beef steaks generously with salt and black pepper on both sides.
2. In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
3. Carefully add the seasoned steaks to the skillet and sear for about 3-4 minutes on each side for medium-rare, adjusting the cooking time to achieve your desired doneness.
4. Once cooked, remove the steaks from the skillet and let them rest on a plate, loosely covered with foil.
5. In the same skillet, reduce the heat to medium and melt the butter.
6. Add the sliced onions to the skillet and sauté until they are deeply caramelized and golden brown, about 10 minutes.
7. Sprinkle the flour over the caramelized onions, stirring to coat evenly.
8. Gradually pour in the beef broth and red wine, stirring continuously to combine and prevent lumps.
9. Allow the sauce to simmer for 2-3 minutes, or until it thickens slightly. Season with additional salt and pepper as needed.
10. Return the rested steaks to the skillet, spooning the sauce over them, and heat through for an additional 1-2 minutes.
11. Serve the Zwiebelrostbraten hot, drizzled with the onion sauce, accompanied by your favorite side dishes like roasted potatoes or spaetzle.