Viennese roast beef with rice

Viennese roast beef with rice

Viennese roast beef is one of the treasures of classic Czech cuisine. The name alone sounds sublime. A great minute preparation of quality beef with crispy onions is suitable for the most festive occasions as well as for a better dinner.


  • 4 slices of roast beef (600 g)
  • 500 ml beef broth
  • 1 medium onion
  • 1 heaped teaspoon tomato puree
  • 2 tablespoons lard
  • 1 tbsp cold butter
  • plain flour (to thicken the sauce and to dust the roast beef)
  • salt
  • pepper
  • For the fried onions:
  • 2 medium onions
  • 2 tablespoons of plain flour
  • lard
  • For the rice:
  • 2 cups long grain rice
  • 3 cups boiling water
  • 1 small onion
  • oil
  • 1 bay leaf
  • salt


  • Procedure for roasting: Slice the meat, slightly knead, cut the edges so that they do not curl when roasting, salt, pepper and dust both sides with flour.
  • In a large frying pan or pot, brown the meat on both sides in the fat and return it to the plate.
  • Put the finely chopped onion into the fat from the spit and fry until brown. Towards the end, add a teaspoon of tomato puree, which we sauté with the onions for a while.
  • Dust with a teaspoon of plain flour, mix everything together and sauté briefly. The flour and onions may stick to the pan, but that doesn’t matter at all.
  • Put the gratins back into the pot, pour in the broth and stir.
  • Cover with a lid and simmer over low heat until tender. Add stock as needed. The length of time for which the sprats are simmered depends on the type, quality and age of the meat.
  • Remove the tender sprats to a plate, season the juices with salt and pepper and dilute with stock if necessary. Strain the juice through a sieve and add the cold butter in batches, but do not boil it again. The butter will soften the juice perfectly.
  • Return the gratins to the sauce.
  • Procedure for fried onions: Cut the onions into thin rounds and put them in a bowl.
  • Sprinkle the flour over the onion rings and mix so that the onion rings break up into individual pieces and the onion is lightly coated in flour.
  • Fry the onions immediately in a higher layer of lard until golden brown. Garnish the fried onions generously.
  • Procedure for the rice: rinse the rice thoroughly and let it drain, brown the onion cut into small cubes in oil and add the washed and drained rice, roast it for a while on low heat together with the onion until the onion becomes transparent (about 2-3 minutes), pour boiling water, add salt, bay leaves and bring to a boil. Once the water in the pot starts to bubble, place the pot covered with a lid in a preheated oven at about 170 degrees and cook for about 20 minutes.