Beef Esterhazy Recipes
BEEF ESTERHAZY
Number Of Ingredients 14
Steps:
- Heat oven to 425°. Trim beef and tie if necessary or have butcher prepare. Brush meat with 1 tablespoon vegetable oil sprinkle with salt, pepper, and paprika. Heat remaining 1 tablespoon oil in small roasting pan. Add onion, carrot, celery, and garlic sauté until browned. Sprinkle with flour and stir for 3 minutes over medium heat add broth and stir until well blended and thickened. Place meat over vegetables and bake for 25 to 30 minutes for medium rare (use meat thermometer for accuracy). When done, remove meat to heated platter. Add lemon juice, wine, and sour cream to roasting pan and scrape bits from bottom of pan into mixture. Cook, stirring, just to boiling point. Remove from heat, taste for seasoning, and strain into sauce boat. Cut meat into 1/2 -inch thick slices and place on platter in overlapping slices. Garnish with fresh watercress or parsley and carrot curls. Serve sauce separately.
Nutrition Facts : Nutritional Facts Serves
STEAKS ESTERHAZY
After doing some research, it appears that this one is a German recipe although I haven't been able to determine it's origin. A recipe adoption. Note: This is a classic Hungarian recipe, not German. Classic Hungarian ingredients include mushrooms, sour cream and Hungarian paprika. Also, Esterhazy is the name of a noble Hungarian family and there is a castle with that name outside of Budapest.
Provided by Julesong
Categories German
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven for broiling.
- In a large pan, saute the mushrooms, carrot, and shallot or green onion in butter.
- Add paprika, salt, sour cream, and Worcestershire sauce.
- Simmer for 2 minutes, but do not allow the mixture to boil.
- Broil the steaks to desired range, place on serving platter, and top with sauce.
- Serve with potatoes, noodles, and vegetables. Also good with a hearty red wine or ale.
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- Cut the roast beef several times around the edge and beat it gently. Season on both sides with salt and pepper, and coat one side in flour. Cut the shallots into fine strips.
- Heat some fat in a pan, place the meat in with the floured side facing down and fry off briefly on a high heat. Turn the meat, remove it again after 2 minutes, and place in a greased roasting dish with a lid (or heat-proof casserole dish).
- Lightly brown the shallots in the same pan, adding some more butter as needed. Pour in some beef stock or water, bring to the boil and pour over the slices of beef.
- Meanwhile, slice the cleaned root vegetables into very fine strips and fry with the bacon in some hot fat. Add just a dash of beef stock and steam the vegetables until al dente.
- Take the meat out of the dish. Mix the flour with the soured cream until smooth, pour into the juice and flavour with capers and grated lemon rind.
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