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Esterházy Roasters

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Simplified sprats with anchovies and capers. The Esterházy roast: a steak fought over by Hungarians and Austrians. “The Esterházy steak is ours because it was made in Vienna!” say the Austrians, while the Hungarians praise the recipe’s creator, Nikolaus Esterházy, a Hungarian count whose name is given to many delicacies, including this roast.

Ingredients:

4 pcs of roast beef 2 pcs sarlet 1 pcs bulb 1 pc carrot piece 1 tbsp

td>finely grated bread 1 tbsp wine vinegar (1/8l wine) 1 tbsp wine vinegar (1/8l wine) 1 tbsp capers 2 tablespoons sour cream 50 g fat stock pepper salt

Procedure:

1. Unblanch the beef strips, cut the circumference in three places and pat in place
2. Place the meat in hot fat and fry on both sides, remove the meat and add finely chopped onions and carrots to the pan, fry the Vegetable Recipes
3. Add salt and pepper, sprinkle with bread and place back in the pan with the Vegetable Recipes
4. Pour in wine (wine vinegar) and a little stock and continue to simmer under the lid until the meat is tender
5. Remove the soft meat, strain the sauce, stir in the chopped capers, anchovies and sour cream and simmer once more
6. Add the sprats to the sauce, heat through and serve.

Recommendation:

Supplement: Cooked rice, tarhones, or dumplings.

Note:

Those who like can brush the meat with mustard towards the end of the stewing process, one recipe recommends adding chopped peppers to the sauce.