A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Esterházy Rostbraten | Classic with Root Vegetables
(0)
70 min
Under an hour
Gurkerl Küche
Zarter Wiener Rindsrostbraten geschmort mit feinem Wurzelgemüse, Kapern und sämiger Sauerrahmsauce. Ein echter Klassiker der österreichischen Küche.
Ingredients
Preparation method
Preparation
Cut the beef into steaks weighing approx. 150 g each, and lightly score the edges so the meat does not curl during frying. Pound lightly, season both sides with salt and pepper, and lightly spread mustard on one side.
Thoroughly peel the carrots, parsley roots, and celeriac, and cut into fine strips (julienne). Finely chop the onion. Finely grate the zest of the organic lemon and squeeze out a little juice.
Cooking & braising
Heat 1 tbsp clarified butter in a large pan. Dredge the beef steaks in a little wheat flour and sear on both sides for 2–3 minutes. Remove from the pan and keep warm to rest (e.g. in an oven preheated to 80 °C).
Chef's tip
For an even richer flavor, you can add a splash of dry white wine to deglaze before adding the beef stock.
To keep the root vegetables nicely crisp-tender, add a portion of them to the meat only during the last 15 minutes of cooking time.
We Also Recommend
Show all
85 min
Under an hour
Beef Stir-Fry with Broccoli and Bell Pepper
Gurkerl Küche
Classic Roast Beef with Green Beans & Lingonberries
Gurkerl Küche
Meatballs in Tomato Sauce
Gurkerl Küche
Traditional Viennese Butterschnitzel | Juicy in delicate natural pan juice
Gurkerl Küche
