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  Added: Jun 16, 2011  •  Visited (92)  •  Print version Print this recipe (8)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Braised Sirloin Eszterhazy
(Esterhazy Rostelyos)
What You Need:
  • 6 carrots
  • 3 tablespoons flour
  • 8 - 12 celery stalks
  • 6 whole black peppers
  • 6 sirloin steaks, about ½ pound each, ¼ inch thick
  • 1 tablespoon paprika
  • 1 can condensed beef bouillon
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 6 bottles capers
  • 3 tablespoons butter or margarine
  • 1 lemon, thinly sliced
  • cups sour cream
  • 6 onions, sliced

  • How To Cook:
    1. Cut carrots and celery in long, thin strips. Lay meat on board; then pound in salt and pepper on both sides.

    2. In hot butter in large pan, brown meat on both sides. Remove from pan, and set aside.

    3. In butter left from browning meat, saute carrots, celery, and onions about 15 minutes, stirring occasionally.

    4. Stir in flour, then peppers, paprika, beef bouillon.

    5. Return meat to pan; cover, simmer for 30 minutes or till vegetables and meat are tender. Add capers, lemon.

    6. Cook uncovered about 15 minutes or until liquid is reduced by about one-third.

    7. Dilute sour cream with about 1 cup of liquid, and then stir it into mixture in pan. Heat thoroughly, but do not boil.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Hungary
    Dish » Main Courses
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Vegetables » Carrot
    Main Ingredient » Herbs & Spices » Capers



     




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