Esterhazy roast beef

Ingredients for 4 servings:

• 4 slice(s) beef roast, 180 g each, cut from the rib
• pepper, black
• 2 tbsp flour
• 2 onions
• 2 tbsp oil
• ¼ liter meat broth
• 100 g carrot(s)
• 50 g celeriac
• 50 g parsley root(s)
• 1 tbsp capers
• 1 cup sour cream
• 1 dashes lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

to prepare well

Pat the roast beef slices dry with a kitchen towel, flatten them with the heel of your hand, and score several times around the edges to prevent the meat from curling in the pan. Season both sides with pepper. Pour the flour onto a shallow plate and coat one side of the meat in it. Peel and dice two onions. Heat the oil in a large pan and sear the roast beef briefly on each side over high heat, floured side first. Remove the meat and place it in a large pot or casserole dish. Reduce the heat to low and sauté the onions in the roasting residue until translucent. Add the meat broth to the onions in the pan and bring to a boil. Then pour everything over the roast beef pieces. Cover and braise the meat over medium heat for about 30 minutes. Meanwhile, wash, peel, and julienne the carrots, celery, and parsley root. After 30 minutes, add the vegetables to the meat and braise together for another 30 minutes. Finely chop the capers. After the cooking time is over, remove the meat and keep warm. Reduce the heat again, as this is when the sour cream is added to the vegetables and must not be allowed to boil any longer. Stir in the sour cream. Season the sauce with the capers and a squeeze of lemon juice. Serve with pasta (I usually use green tagliatelle because of the color) and a green salad. Tip: For sauce lovers, the amount of sauce is definitely not enough, so you can simply double the vegetable content and use a little more meat broth and sour cream. The dish can, of course, also be prepared without capers; it will then taste slightly different and lose its “Esterhazy” flavor.