Beiried Esterhazy


Rating: 2.56 / 5.00 (9 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:


















Instructions:

Pasta dishes are always a good idea!

Peel and rinse the carrots and parsley root. Roughly dice one third each. Peel onion, cut into strips. Rinse lemon, dab dry and cut into slices.

Brown meat in hot lard on each side. Season with salt and pepper. Fry onion and vegetable cubes for about 2 minutes. Add flour and sauté. Add a quarter of a liter of water. Add rose bell pepper, kitchen herbs, clear soup and lemon. Cover and steam on medium heat for 20-30 min.

3. clean and rinse leeks. Cut leeks and remaining vegetables into tender strips and sauté briefly in hot butter. Add 100 ml water, salt and pepper. Cover and steam for 8-10 minutes until tender. 4.

Remove meat and keep warm. Strain stock (perhaps strain vegetables) and bring to a boil. Chop capers and add. Season sauce with salt, pepper and sugar. Serve rump steaks with vegetables and sauce.

Serve with tarhonya (Hungarian noodles) or possibly spareribs.

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