Roast Roast Esterhazy

Name: Roast Roast Esterhazy
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 260 g Flour; 3 Eggs (size M); 1 TABLESPOON Oil; 100 ml Mineral water; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 Onion; 200 g Carrot; 200 g Parsley root or celery tuber; 1 untreated lemon; 4 discs Roast beef (about 180 g each); 40 g clarified butter; 250 ml Meat broth (instant); 1 Bay leaf; 1 TEASPOON Rose peppers; 1 Msp Thyme; 150 g Leeks (leek); 1 TEASPOON Capers; 40 g Butter or margarine; 7-10 Tbsp Sugar; 1 sprig of parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

260 g Flour
3 Eggs (size M)
1 TABLESPOON Oil
100 ml Mineral water
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 Onion
200 g Carrot
200 g Parsley root or celery tuber
1 untreated lemon
4 discs Roast beef (about 180 g each)
40 g clarified butter
250 ml Meat broth (instant)
1 Bay leaf
1 TEASPOON Rose peppers
1 Msp Thyme
150 g Leeks (leek)
1 TEASPOON Capers
40 g Butter or margarine
7-10 Tbsp Sugar
1 sprig of parsley

Directions

1
Mix 250 g flour, eggs, oil, mineral water, salt, pepper and nutmeg with a wooden spoon. Beat the dough until it throws bubbles. Bring a large pot of salted water to the boil. Put 1/3 of the dough into the funnel of the spaetzle slicer and lay it over the pot. Move the funnel back and forth. While doing so, the buttons drip into the boiling water. Bring the knöpfle to the boil and quench in lightly salted water. Repeat the process until all the dough is used up.
2
Drain and let it drip off. Peel the onion and cut into strips. Peel and wash the carrot and parsley root. Cut each 50 grams into coarse cubes. Wash lemon hot and cut into slices. Season meat with salt and pepper. Heat lard in a casserole. Brown the meat on both sides. Add the onion and diced vegetables and fry for two minutes. Dust with a tablespoon of flour. Stir in the stock and add bay leaf, paprika, thyme and half of the lemon slices. Cover and let it stew for 20 to 30 minutes at medium heat. In the meantime, clean and wash the leek and cut it into four centimetre long strips. Chop the capers and set aside. Cut the rest of the vegetables into four centimetre long pieces and plane them on a vegetable slicer with a julienne attachment. Heat 20 grams of fat in a pot and briefly sauté the vegetable strips.
3
Dust with a tablespoon of flour. Stir in the stock and add bay leaf, paprika, thyme and half of the lemon slices. Cover and let it stew for 20 to 30 minutes at medium heat. In the meantime, clean and wash the leek and cut it into four centimetre long strips. Chop the capers and set aside. Cut the rest of the vegetables into four centimetre long pieces and plane them on a vegetable slicer with a julienne attachment. Heat 20 grams of fat in a pot and briefly sauté the vegetable strips. Add 100 millilitres of water, season with salt and pepper and cook covered for eight to ten minutes. Heat 20 grams of fat in a frying pan and stir-fry the buttons for seven minutes. Remove meat from the sauce and keep warm. Pour sauce through a fine sieve and stir in capers. Season with salt, pepper and sugar and bring to the boil. Arrange meat on a plate and add strips of vegetables. Drizzle with sauce. Serve with the rest of the sauce and buttons. Garnish with parsley and remaining lemon slices
4
Heat 20 grams of fat in a frying pan and stir-fry the buttons for seven minutes. Remove meat from the sauce and keep warm. Pour sauce through a fine sieve and stir in capers. Season with salt, pepper and sugar and bring to the boil. Arrange meat on a plate and add strips of vegetables. Drizzle with sauce. Serve with the rest of the sauce and buttons. Garnish with parsley and remaining lemon slices