Hungarian Braised Sirloin (Esterhazy Rostelyos) Recipes by Schmitty

Schmitty posted 11-18-99 4:13 PM

Esterházy Rostélyos (Hungarian Braised Sirloin)

6 carrots
8 to 12 celery stalks
6 sirloin steaks about (1/2 pound each, 1/4 inch thick)
1 tablespoon salt
1 teaspoon pepper
3 tablespoons butter or margarine
6 onions sliced
3 tablespoons flour
6 whole black peppers
1 tablespoon paprika
1 can condensed beef bouillion
6 bottled capers
1 lemon thinly sliced
1 1/2 cups commercial sour cream

About 2 hours before serving: Cut carrots and celery in long thin strips. Lay meat on board; then with rim of saucer, pound in salt and pepper on both sides.

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

In butter left from browning meat, saute carrots, celery, onions about 15 minutes, stirring occasionally. Stir in flour, then peppers, paprika, bouillon, undiluted. Return meat to skillet, cover and simmer 30 minutes or until vegetables and meat are tender.

Add capers and lemon. Cook uncovered about 15 minutes or until liquid is reduced by about one third.

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

Makes 6 servings.

Esterházy Steak (Hungarian Esterházy Rostélyos)

1/2 cup flour, divided
2 pounds round steak, cut 1 inch thick
1/4 cup flour
2 teaspoons salt
1/2 teaspoon pepper
1/3 cup fat
3 carrots, washed, scraped or pared and thinly sliced
2 small onions, thinly sliced
1 parsnip, wahed, pared and thinly sliced
1 stalk celery, chopped
1 cup meat broth or bouillon
1 teaspoon capers
1 tablespoon fat
1 tablespoon flour
1/4 teaspoon salt
dash pepper
1/4 cup dry white wine
1 cup thick sour cream
1 teaspoon paprika

Grease an 11 x 7 x 1 1/2 inch baking dish; set out aluminum foil and a large, heavy skillet. Preheat oven to 350° F.

Wipe steak with a clean, damp cloth and place onto a flat working surface. Repeatedly pound meat on one side with meat hammer, pounding in about one half of flour. (Pounding increases tenderness.) Turn meat over and repeat process, using remaining flour.

Mix together 1/4 cup flour, salt and pepper. Cut meat into serving size pieces and coat well with flour mixture.

Heat 1/3 cup fat in skillet. Slowly brown meat on both sides. Arrange meat in baking dish and set aside.

Cook carrots, onion, parsnips and celery slowly in skillet 10 minutes stirring occasionally. Spoon vegetables over steak. Add capers.

Heat 1 tablespoon fat in skillet. Blend in 1 tablespoon flour, 1/4 teaspoon salt and dash of pepper. Heat until mixture bubbles and is lightly browned, stirring constantly.

Remove skillet from heat. Gradually add reserved meat broth, stirring constantly. Return to heat and bring rapidly to boiling, stirring constantly. Remove from heat. Blend in wine.

Pour sauce over vegetables and meat in baking dish. Cover dish tightly with aluminum foil. Bake at 350 degrees for 1 1/2 hours.

Mix together sour cream and paprika. Remove aluminum foil and spread sour cream mixture over vegetables. Return dish to oven, uncovered, and continue to bake about 15 minutes or until meat is tender when pierced with a fork.

5 to 6 servings.

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