Esterházy Roast
A classic Central European braised steak dish in the Esterházy style, named after the Hungarian noble family — beef steaks braised with root vegetables in a creamy mustard-lemon sauce.
⏱️ Prep: 15 min🍳 Cook: 90 min
Ingredients
| 4 | veal/beef steaks (150 g each) | |
| 4 tbsp | 60 ml | cooking oil |
| 2 | carrots | |
| 2 | turnips | |
| 1 head | onion | |
| 1-2 tbsp | 15–30 ml | flour |
| 30 g | butter | |
| 200 ml | cream | |
| 1 tbsp | 15 ml | mustard |
| 1 | lemon juice (juice of 1 lemon) | |
| — | paprika | |
| — | salt |
Instructions
- Salt the steaks, pound them lightly and fry them on both sides in very hot fat. Remove them from the pan and in the same fat sauté 1/3 of the finely chopped onion, carrots and turnips.
- Sprinkle with the flour and stir well. Add a little water, paprika to taste and stir again. Return the steaks to the vegetable mixture and braise, covered.
- In a separate pot heat the butter and sauté the remaining 2/3 of the vegetables, cut into strips. After 3-4 minutes add a little water and let them braise over moderate heat.
- Remove the cooked steaks and strain the sauce. Return the liquid to the stove, add the mustard, cream, lemon juice and the butter-braised vegetables. Bring the sauce to a boil and pour it over the steaks just before serving.