Zwiebelrostbraten is a traditional dish that's served in most German and Austrian restaurants in Bavaria and Vienna, respectively. The dish is usually made with a combination of beef (sirloin steak), onions, flour, oil, butter, paprika, Dijon mustard, cream, beef stock, salt, and pepper.

The onions are sliced into rings, dipped in a mixture of flour and paprika, fried in oil, and set aside. The steaks are lightly pounded, seasoned with salt and pepper, coated with flour and paprika, fried in oil and butter on both sides, and removed from the pan. 

Rouladen are traditional German meat rolls stuffed with a variety of ingredients. They are always served accompanied by a creamy sauce. The rolls are usually made with long and thin beef steaks, which are pounded, generously seasoned, and usually covered with a layer of sharp German mustard, which flavors them and keeps the meat juicy and tender.

Traditional stuffing inside rouladen usually incorporates thin strips of bacon and sliced pickles, but there are many different regional combinations which might include carrots, onion, or bread. The steaks are typically rolled into small logs and secured with toothpicks. 

Rindsgoulasch is an Austrian and German take on the Hungarian goulash that is considered a staple of Viennese cuisine. It is typically prepared with beef, onions, garlic, powdered paprika, tomato paste, caraway seeds, marjoram, vinegar, salt, and pepper.

And if done right, the meat should be tender and the gravy dark, smooth, and thick. Once all ingredients are sauteed, either water, stock, or red wine is added, and the goulash is cooked for hours until the meat is exceptionally tender. However, variations abound, and recipes usually differ in the number and type of spices used, the order in which the ingredients are added and sauteed, and the type of liquid used. 

The traditional German pot roast is one of the best ways to transform more tougher cuts of beef into a tender, succulent meal. Chuck and bottom round are most favored cuts for this German classic, while the key to a perfect sauerbraten is in its lengthy marinade of red wine, tart vinegar, and spices, which tenderizes the meat infusing it with sharp, tangy flavors.

After long hours of braising, the remaining cooking liquid is whisked into einbrenne (roux), and finally simmered into a thick, brown gravy. Sauerbraten is traditionally served with German favorites such as spätzle egg noodles, bread dumplings, or boiled potatoes and a side of braised or roasted red cabbage.

A German specialty originating from Swabia, gaisburger marsch is a meat stew based on beef cooked with a rich meat broth and vegetables. Once ready, the beef is usually cut into bite-sized pieces, accompanied by potatoes, carrots, and spätzle, all drizzled with the broth.

Warm and packed with flavors, the dish is typically topped with roasted onions, parsley, and chives. There are several stories behind the name of this classic dish, which translates as the march of Gaisburg in English. Some say the stew was a favorite among officer candidates who would march to one of the Gaisburg restaurants to have a bowl of it, while other sources credit the wives of certain imprisoned Gaisburg locals for the creation of this stew. 

Pfefferpotthast is a traditional meat stew hailing from Westphalia. It consists of pieces of beef that are simmered in a seasoned broth along with onions, soup vegetables, spices, and herbs. The meat is typically first browned in a little oil or lard before it's cooked with the other ingredients, and the broth is usually thickened with crumbled bread, traditionally with the classic Westphalian pumpernickel rye bread.

Spices such as cloves, juniper berries, allspice, bay leaves, salt, and pepper are typically used for seasoning the broth. Warming and flavor-packed, the dish is perfect for a chilly fall or winter lunch or dinner, and it is usually accompanied by pickled gherkins, salt potatoes (Salzkartoffeln), beetroots, and a German beer on the side.