Esterhazy Beef Steaks (Hungarian-style Steaks)

An excellent Sunday dish that pairs well with numerous side dishes. If you prefer something lighter, serve it with boiled rice, or for a more hearty and filling meal, prepare some gnocchi or dumplings. And of course, dont forget a piece or two of bread, as youll happily wipe your plates clean to the last drop.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 80 ml Oil, vegetable oil, canola

  • 800 g Meat, beef, side

  • pieces Salt, table

  • 2 piece Onion, raw

  • pieces Carrot, fresh

  • 400 ml Soup base, beef, cube

  • 100 ml Alcohol, Wine, White

  • 2 spoons Tomato, concentrate

  • 2 spoons Carp, soaked

  • 1 teaspoon Lemon zest, fresh

  • 3 spoons Sour cream

Steps

  1. Wash the beef steaks and dry them well with paper towels. Season them with pepper and salt, then sear them on both sides in a pan with heated oil.

  2. Peel the onion and chop it finely, and clean the carrot and cut it into pieces. Remove the seared meat from the pan and keep it warm on a plate. In the heated fat, lightly sauté the chopped onion and carrot. Sprinkle the ingredients with flour, quickly sauté it, then add the broth and wine. Use a spatula to scrape the bottom well to release all the caramelized bits that formed during the searing of the meat and vegetables. Stir in the tomato paste and return the seared meat to the sauce. Cover the pan and simmer the steaks covered for 30 to 40 minutes until they become tender.

  3. Once the meat is tender, stir in the chopped capers, lemon zest, and sour cream that has been whisked with a fork. Cook the dish for another 5 minutes, then serve it on plates and accompany it with your chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 110.05 kcal
  • Fat: 2.91 g
    • Saturated Fat: 1.2 g
  • Carbohydrates: 2.74 g
    • Sugars: 1.03 g
  • Protein: 15.06 g
  • Fiber: 0.26 g