Roast beef Esterházy

Name: Roast beef Esterházy
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g Carrots; 200 g parsley root or celeriac, 1 onion; 1/2 untreated lemon; 4 Rump steaks (approx. 180 g each); 2 TABLESPOONS Lard; 7-10 Tbsp salt, pepper, 1 tablespoon flour; 1/2 TEASPOON clear broth (instant); 1 bay leaf, some thyme; 1 TEASPOON Rose peppers; 1 (150 g) small stick of leek; 2 TABLESPOONS Butter; 1-2 TEASPOONS Capers (glass); 1 pinch Sugar

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g Carrots
200 g parsley root or celeriac, 1 onion
1/2 untreated lemon
4 Rump steaks (approx. 180 g each)
2 TABLESPOONS Lard
7-10 Tbsp salt, pepper, 1 tablespoon flour
1/2 TEASPOON clear broth (instant)
1 bay leaf, some thyme
1 TEASPOON Rose peppers
1 (150 g) small stick of leek
2 TABLESPOONS Butter
1-2 TEASPOONS Capers (glass)
1 pinch Sugar

Directions

1
Peel and wash the carrots and parsley root. Roughly dice 1/3 each. Peel onion and cut into strips. Wash, dry and slice the lemon
2
Fry the meat in hot lard from each side. Season with salt and pepper. Fry the onion and diced vegetables for about 2 minutes. Add flour and sweat on. Stir in 1/4 l water. Add stock, herbs, rose pepper and lemon. Cover and braise at medium heat for 20-30 minutes
3
Clean and wash the leek. Cut leek and rest of vegetables into fine strips and fry briefly in hot butter. Add 100 ml water, salt and pepper. Steam covered for 8-10 minutes.
4
Take the meat out and keep it warm. Sieve the stock (possibly strain the vegetables) and bring to the boil. Chop capers and add. Season sauce with salt, pepper and sugar. Arrange rump steaks with vegetables and sauce. Tarhonya (Hungarian
5
noodles) or spaetzle