Eszterházy Tokány | Creamy Beef with Root Vegetables
(0)
120 min
Masterpiece
Kifli Kukták
Az Eszterházy-tokány a magyar konyha egyik legelegánsabb klasszikusa: puha marhahúscsíkok gyökérzöldségekkel, fehérborral és tejfölös-mustáros szósszal, egy csipet kapribogyóval és citrommal frissítve. Selymes, krémes, ünnepi vasárnapi ebéd basmati rizzsel tálalva.
Preparation method
Preparation
Cut the beef shoulder into thin strips, about 1 cm thick, perpendicular to the grain. Peel the carrots, parsley roots, and celeriac, then cut them into thin matchstick strips (julienne). Finely chop the onion and crush the garlic.
Wash the lemon, grate the zest, and squeeze the juice. Set aside.
Searing and simmering
In a heavy-bottomed pot, heat half of the lard and sear the beef strips in batches over high heat until nicely browned on all sides. Remove the meat and set aside.
Chef's tip
It is worth marinating the beef the night before in a little dry white wine and bay leaves to make it even more tender.
If you do not have celeriac at home, it can be replaced with the same amount of kohlrabi - the flavor will be a bit milder, but the texture will remain similar.
15 min
Under an hour
