Eszterházy Beef Steak | Classic Vegetable Beef Ragout
5
(1)
150 min
Masterpiece
Kifli Kukták
Az Eszterházy marhaszelet az Osztrák-Magyar Monarchia arisztokratikus konyhájának ikonikus klasszikusa. Omlósra párolt marhaszeletek gazdag, mustáros-tejfölös mártásban, gyufaszálra vágott gyökérzöldségekkel, pikáns kapribogyóval és friss citrommal megkoronázva.
Ingredients
Preparation method
Preparation and searing the meat
Cut the beef into 1.5–2 cm thick slices, tenderise gently, and make small cuts along the edges so they do not curl up during cooking. Season both sides with salt and pepper, then lightly coat in flour.
In a deep, heavy-bottomed pot, heat 2 tablespoons of lard and sear both sides of the beef slices over high heat until nicely golden brown (about 2–3 minutes per side). Transfer them to a plate and set aside.
The vegetable base and braising
Peel the carrots, parsley root, and celeriac, then cut them into thin matchsticks (julienne). Finely chop the onion and garlic.
Chef's tip
Dividing the vegetables in half is the secret to a true Eszterházy ragout: the first half cooks down into the gravy, giving it a rich, sweet base, while the second half beautifully retains its texture and colour for serving.
If you prefer an even milder flavour, you can add 50 ml of cream alongside the sour cream, and refine the acidity of the mustard and lemon with a pinch of sugar.
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