Esterházy rostélyos



  • Thin slices of seasoned sirloin steak browned in lard and casseroled with sliced onion, carrots, Hamburg parsley and flour, browned in the same fat, seasoned stock, slices of lemon and capers until cooked. The steak is removed and transferred to a dish on a bed of julienned carrots and Hamburg parsley previously fried in butter and simmered in stock. The strained juices from the casserole are poured over, sour cream added and all simmered for a few minutes. Served with rice or noodles.