I grew up in Chicago and one of my fondest memories is the zwiebelfleisch served at the Red Star Inn. It was an onion pot roast, sliced and served with melted cheese and a wine gravy. I would love to find the recipe.
Lin, I was just looking for that recipe. You comments could have been mine exactly. I have tried to duplicate this dish using sliced potroast (brisket is best) on top of a platter of wide egg noodles, topping it with the onion gravey from cooking the pot roast, adding a topping of munster cheese and finishing it in a hot oven until the cheese is melted and bubbly. It seems acceptably similar to the Red Star’s, but then, that was a long time ago and memory can sometimes play tricks.