Rostbraten-Esterhazy

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Clean, wash and chop 200 grams of carrots and the celery. Peel and dice the onions. Wash the meat, dab dry and rub with salt and pepper. Heat oil in a roasting pan and fry the meat on all sides until brown, add vegetables and braise briefly.

2. 2

   Stir in tomato paste and lemon peel, deglaze with white wine and 1/2 litre stock. Cover and cook in the preheated oven (electric cooker: 200°/ gas: level 3) for about 1 1/2 hours. In the meantime, wash the potatoes thoroughly for the finger noodles and boil them in plenty of water for 20 minutes.

3. 3

   Rinse the potatoes with cold water and remove the skin. Press the jacket potatoes (500 g) through a potato ricer. Wash parsley and chop finely, except for something for the garnish.

4. 4

   Knead potatoes with egg, flour and parsley, season with salt and nutmeg. Roll finger-thick sausages on a well floured work surface (makes 40 pieces). Place them in large portions of boiling salted water and cook for two to three minutes until they float on top.

5. 5

   Quench cold and let it drip off. Clean the rest of the carrots, celery and courgettes, wash and cut into fine sticks. Cook vegetables in boiling salted water for two to three minutes. Rinse under cold water and keep warm.

6. 6

   Take the meat out of the roaster and keep it warm as well. Add the rest of the stock to the roasting stock and let it boil down a little on the stove. Pass the stock through a sieve and mix with crème fraîche. Season to taste with salt, pepper and lemon juice.

7. 7

   Heat the fat in a pan and fry the finger noodles in it for two to three minutes until golden brown. Cut the meat open and arrange on a plate with the vegetables. Garnish with lemon and parsley.

8. 8

   Add finger noodles and sauce.