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                                                                  This Hungarian steaks Esterhazy recipe -- Esterhazy rostelyos -- is purportedly named after 19th-century Prince Esterhazy of Hungary, of a family close to Austrian royalty. Its beauty lies in the economical cut of beef used in the recipe -- round steak -- and the fact that all the cooking is done on the stovetop (or slow cooker, if desired) with just an occasional peek required. Here is a larger photo of Hungarian steaks esterhazy. Some recipes call for celeriac or celery. If you like the taste of cooked celery, add it with the other vegetables. Makes 6 servings of Hungarian Steaks Esterhazy

                                                                  Ingredients
                                                                  • Yes No 2 lb thick round steak
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 2 large celery rib
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 3 cup beef stock
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 3 medium bay leaf
                                                                  • Yes No 4 black peppercorn
                                                                  • Yes No 1/8 tsp thyme
                                                                  • Yes No 1/8 inch lemon zest
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 2 tbsp diced parsley
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 parsnip
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 4 dill pickle
                                                                  • Salt and pepper steaks and dredge them in flour. Heat bacon drippings in large skillet. Sear steaks over medium-high heat for 3 minutes per side. Remove to a platter and reduce heat to medium. Add onion, carrot, celery (if using), and garlic to skillet and cook about 8 minutes until veggies are lightly colored. Stir in 3 tablespoons flour until it is all absorbed. Slowly add the stock and bring it to a boil, stirring constantly. Add the allspice, bay leaves, peppercorns, thyme, lemon zest, bacon, parsley and vinegar. Return the meat to the skillet and bring back to the boil. Reduce heat to low, cover and simmer 1 to 1 1/2 hours or until meat is fork tender. Remove meat to a platter and keep warm in a 200-degree oven. While meat is cooking, blanch the parsnip and carrot strips in lightly salted water and drain. Strain the contents of the skillet, pressing hard on the veggies before discarding them. Skim the fat off the surface of the sauce. In a small bowl, whish together the cream and lemon juice and temper it with a ladle of sauce before adding it to the skillet. Whisk and simmer 2 or 3 minutes. Adjust seasonings. Portion out steaks on individual plates or a platter, and pour sauce over. Garnish with strips of blanched parsnips and carrots, and dill pickle. Serve with Hungarian pinched noodles - csipetke or Bohemian-Czech Bread Dumplings houskove knedliky.
                                                                  Cuisine:YesNohungarian
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

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