|
| |
Braised Sirloin Eszterhazy
(Esterhazy Rostelyos)
|
|
|
| What You Need: |
|
|
|
6 carrots
3 tablespoons flour
8 - 12 celery stalks
6 whole black peppers
6 sirloin steaks, about ½ pound each, ¼ inch thick
1 tablespoon paprika
1 can condensed beef bouillon
1 tablespoon salt
1 teaspoon pepper
6 bottles capers
3 tablespoons butter or margarine
1 lemon, thinly sliced
1½ cups sour cream
6 onions, sliced
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Cut carrots and celery in long, thin strips. Lay meat on board; then pound in salt and pepper on both sides.
|
2. In hot butter in large pan, brown meat on both sides. Remove from pan, and set aside.
|
3. In butter left from browning meat, saute carrots, celery, and onions about 15 minutes, stirring occasionally.
|
4. Stir in flour, then peppers, paprika, beef bouillon.
|
5. Return meat to pan; cover, simmer for 30 minutes or till vegetables and meat are tender. Add capers, lemon.
|
6. Cook uncovered about 15 minutes or until liquid is reduced by about one-third.
|
7. Dilute sour cream with about 1 cup of liquid, and then stir it into mixture in pan. Heat thoroughly, but do not boil.
|
|
|
|
|
|
|
|
