This Hungarian steaks Esterhazy recipe -- Esterhazy rostelyos -- is purportedly named after 19th-century Prince Esterhazy of Hungary, of a family close to Austrian royalty.
Its beauty lies in the economical cut of beef used in the recipe -- round steak -- and the fact that all the cooking is done on the stovetop (or slow cooker, if desired) with just an occasional peek required.
Here is a larger photo of Hungarian steaks esterhazy. Some recipes call for celeriac or celery. If you like the taste of cooked celery, add it with the other vegetables.
Makes 6 servings of Hungarian Steaks Esterhazy
Its beauty lies in the economical cut of beef used in the recipe -- round steak -- and the fact that all the cooking is done on the stovetop (or slow cooker, if desired) with just an occasional peek required.
Here is a larger photo of Hungarian steaks esterhazy. Some recipes call for celeriac or celery. If you like the taste of cooked celery, add it with the other vegetables.
Makes 6 servings of Hungarian Steaks Esterhazy
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Ingredients:
- 2 pounds 1/2-inch-thick round steak, trimmed and cut into 6 portions
- 3 tablespoons bacon drippings or butter or oil
- 1 large onion, peeled and finely chopped
- 1 large carrot, peeled and finely chopped
- 1 large celeriac root, peeled and finely chopped, or 2 ribs chopped celery (optional)
- 1 clove finely chopped garlic
- 3 tablespoons all-purpose flour
- 3 cups beef stock or bouillon
- 1/8 teaspoon allspice
- 3 medium bay leaves
- 4 black peppercorns
- 1/8 teaspoon thyme
- 1/8-inch-wide strip lemon zest
- 4 slices bacon, coarsely chopped
- 2 tablespoons finely chopped parsley
- 1/4 cup white-wine vinegar
- 3/4 cup heavy cream
- 1 teaspoon fresh lemon juice
- .
- For the Garnish:
- 2 parsnips, peeled and cut into 3-inch julienne
- 1 medium carrot, peeled and cut into 3-inch julienne
- 4 dill pickles, cut into 3-inch julienne
Preparation:
- Salt and pepper steaks and dredge them in flour. Heat bacon drippings in large skillet. Sear steaks over medium-high heat for 3 minutes per side. Remove to a platter and reduce heat to medium.
- Add onion, carrot, celery (if using), and garlic to skillet and cook about 8 minutes until veggies are lightly colored. Stir in 3 tablespoons flour until it is all absorbed.
- Slowly add the stock and bring it to a boil, stirring constantly. Add the allspice, bay leaves, peppercorns, thyme, lemon zest, bacon, parsley and vinegar. Return the meat to the skillet and bring back to the boil. Reduce heat to low, cover and simmer 1 to 1 1/2 hours or until meat is fork tender. Remove meat to a platter and keep warm in a 200-degree oven.
- While meat is cooking, blanch the parsnip and carrot strips in lightly salted water and drain. Strain the contents of the skillet, pressing hard on the veggies before discarding them. Skim the fat off the surface of the sauce.
- In a small bowl, whish together the cream and lemon juice and temper it with a ladle of sauce before adding it to the skillet. Whisk and simmer 2 or 3 minutes. Adjust seasonings.
- Portion out steaks on individual plates or a platter, and pour sauce over. Garnish with strips of blanched parsnips and carrots, and dill pickle.
- Serve with Hungarian pinched noodles - csipetke or Bohemian-Czech Bread Dumplings houskove knedliky.
