Roast Roast Esterhazy

Name: Roast Roast Esterhazy
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Carrots (about 100 g each); 200 g Celeriac; 1 small stick of leek (leek; approx. 250 g); 4 Rump steaks (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour for dusting; 1 TABLESPOON Oil; 1 glass (400 ml) Beef stock; 150 g Sour cream or sour cream; 2 Gherkins (approx. 50 g each); 400 g Noodles (e.g. ribbon noodles); 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 TABLESPOON Butter or margarine

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Carrots (about 100 g each)
200 g Celeriac
1 small stick of leek (leek; approx. 250 g)
4 Rump steaks (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour for dusting
1 TABLESPOON Oil
1 glass (400 ml) Beef stock
150 g Sour cream or sour cream
2 Gherkins (approx. 50 g each)
400 g Noodles (e.g. ribbon noodles)
7-10 Tbsp grated rind of 1/2 untreated lemon
1 TABLESPOON Butter or margarine

Directions

1
Clean and peel the carrots and celery and cut into fine strips. Clean, wash and cut the leek into fine strips. Wash rump steaks and pat dry. Season with salt and pepper and dust with flour. Heat oil in a pan and fry the steaks on both sides. Add beef stock and sour cream and braise the rump steaks in it for about 15 minutes at low heat. In the meantime, cut the gherkins into fine strips.
2
Cook the noodles in boiling salted water for about 8 minutes. Add the vegetable strips to the roast about 5 minutes before the end of the cooking time and cook them in it. Season with salt, pepper and lemon peel. Drain the noodles and stir in the fat. Arrange roast beef with sauce, vegetable strips and noodles on plates. Serve remaining noodles separately