Esterházy – Roast Beef
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 piece (s) beef (roast beef)
- 80 g fat
- 250 g root system, (carrot, parsley, celery, leek)
- 2 onions)
- 20 g paprika powder, noble sweet
- some flour
- a bit salt
- some pepper
- 1 dl soup (beef soup), to be poured on
- Wine, red, to round off
- 1 teaspoon capers
- some lemon juice
- 250 ml sour cream
Print Recipe
Pin Recipe Instructions
- Cut the roast beef on the edge, plate, season with salt and pepper, fry in the hot fat on both sides and remove from the pan. Julienne the roots, finely chop the onion and roast in the remaining meat stock. Remove from the fire, make paper, dust with flour if necessary and pour beef soup on top. Put the roast meat back in and simmer in the preheated oven, covered, at 200 ° C for 40–50 minutes. If necessary, add beef soup each time. Finally add red wine and capers, season with lemon juice. Mix in the sour cream and bring to the boil again very briefly. Arrange the roast beef together with the root vegetables on preheated plates.
- Broad ribbon noodles, butter dumplings or tarhonya are suitable as a side dish.
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