Roast beef Esterházy

Name: Roast beef Esterházy
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 Rump steaks (150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 g Flour; 2 Onions; 1 collar Soup vegetables; 2 TABLESPOONS Oil; 20 g Flour; 7-10 Tbsp Sweet peppers; 250 ml Beef stock (from the glass); 150 g ripened cream; 1 TEASPOON Cornstarch; 7-10 Tbsp juice of 1/2 lemon; 1 TABLESPOON Capers

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 Rump steaks (150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 g Flour
2 Onions
1 collar Soup vegetables
2 TABLESPOONS Oil
20 g Flour
7-10 Tbsp Sweet peppers
250 ml Beef stock (from the glass)
150 g ripened cream
1 TEASPOON Cornstarch
7-10 Tbsp juice of 1/2 lemon
1 TABLESPOON Capers

Directions

1
Wash rump steaks, dab dry and cut the fat edge several times
2
Season meat with salt and pepper and dip one side in flour. Peel and finely dice the onions. Clean, wash and dab dry soup vegetables and cut into fine strips. Heat 1 tablespoon of oil in a roaster. Fry the diced onions and vegetables for about 4 minutes.
3
Remove and put aside. Put the rest of the oil in the roaster and put the meat into the hot oil with the floured side down. Fry on each side for about 3 minutes. Season with paprika. Spread the vegetables evenly over the meat and season with salt and pepper. Stir sour cream with starch until smooth and mix with beef stock, pour in and bring to the boil. Cover and stew for 35-40 minutes. Remove meat and vegetables and keep warm. Season sauce with lemon juice and capers. Serve meat with vegetables and sauce.
4
Stir sour cream with starch until smooth and mix with beef stock, pour in and bring to the boil. Cover and stew for 35-40 minutes. Remove meat and vegetables and keep warm. Season sauce with lemon juice and capers. Serve meat with vegetables and sauce. Garnish with lemon slices. Serve with parsley potatoes