Tender vegetables with delicately cooked, melt-in-the-mouth beef in an aromatic gravy – this is the classic Esterházy-Rostbraten. The Austrian pot-roasted beef dish with root vegetables and capers was apparently a work accident. Curious? Read more in our History Box.
- 4 cuts/thick slices of roasting beef or sirloin
- flour (for turning)
- 2 onions (chopped into small pieces)
- 100 ml white wine
- 400 ml beef broth or water
- 1 dash lemon juice
- lemon peel (grated, untreated)
- 1 bay leaf
- 250 g root vegetables (1 carrot, 1 celery bulb, 1 yellow turnip, ½ root parsley, washed trimmed and finely chopped)
- 50 g bacon (diced)
- 1 tbsp capers (finely chopped)
- 4 tbsp sour cream
- 1 tbsp flour (for creaming the sauce)
- bunch of parsley (finely chopped, for garnish)
Directions for Esterházy-Rostbraten
- Cut several incisions on the edges of the meat pieces and beat gently with a meat mallet. Season on both sides with salt and pepper and cover one side in flour.
- Heat a little oil in the pan, place the meat in the pan with the floured side downwards and briefly sear. Turn and remove from the pan after 2 minutes. Place in a greased frying pan with a lid.
- Peel the onions, chop finely and roast lightly in the roasting residue. Add a little fresh butter, if necessary. Deglaze with white wine, briefly allow it to reduce and add the beef broth or water. Bring to the boil again and pour over the beef pieces. Add a little lemon juice, lemon peel and bay leaf and cover. Stew on a low heat on the hob or in a pre-heated oven at 180 °C/ 350 °F for 60-90 minutes until soft. Turn occasionally during cooking and add soup if required.
- Meanwhile, wash and trim the root vegetables and chop into small pieces. Dice the bacon and fry lightly in a little oil with the vegetables. Add a little beef broth and steam the vegetables until firm to the bite.
- To finish, finely chop the capers, add to the pan along with the smoothly mixed sour cream and flour. Place the meat in the sauce again and continue roasting until cooked.
- Arrange the roast beef on plates and garnish with root vegetates and parsley.
A good dish for making a batch in advance and freezing so you can eat whenever you feel like it later on!
The Esterházy-Rostbraten gets its name from the Esterházy noble family. However, literature is unclear regarding the exact name-giver of the dish. On the one hand, it is assumed that it came about during the time of Prince Nikolaus I. Joseph Esterházy whilst others attribute it to Prince Nikolaus II. Esterházy. It is said that the roast originated quite by chance: as the truffles which were supposed to be used for the garnish were not delivered to Esterházy palace in Hungary on time, the royal cooks used the root vegetables which were cooked with the meat instead and enhanced this with capers.