Roast Esterházy

For 4 people
  • 200 g Carrots
  • 200 g parsley root or celeriac, 1 onion
  • 1/2 untreated lemon
  • 4 Rumpsteaks (approx . 180 g)
  • 2 EL pork lard
  • Salt, pepper, 1 tbsp flour
  • 1/2 TL clear broth (instant)
  • 1 Bay leaf, some thyme
  • 1 TL Rose paprika
  • 1 (150 g) small stick of leek
  • 2 EL Butter
  • 1-2 TL Capers (glass)
  • 1 Pinch Zuc ker
50 minutes
light
1.
Peel the carrots and parsley root, wash. Roughly dice each 1/3. Peel the onion and cut into strips. Wash the lemon, dry it and cut it into slices
2.
Sear the meat vigorously on each side in the hot lard. Season with salt and pepper. Fry the onion and diced vegetables for about 2 minutes. Sweat the flour with it. Stir in 1/4 l water. Add the stock, herbs, rose pepper and lemon. Cover and braise over a medium heat for 20-30 minutes
3.
Clean and wash the leek. Cut the leek and the rest of the vegetables into fine strips and sauté briefly in the hot butter. Add 100 ml of water, salt and pepper. Cover and simmer for 8-10 minutes
4.
Remove the meat and keep warm. Sieve the stock (possibly strain the vegetables) and bring to the boil. Chop capers and add. Season the sauce with salt, pepper and sugar. Serve rump steaks with vegetables and sauce. Tarhonya (Hungarian
5th
noodles) or spaetzle
1 person go well with this approx.:
  • 420 kcal
  • 1760 kJ
  • 44 g protein
  • 24 g fat
  • 5 g carbohydrates

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