Eszterházy-Style Chuck Steak

Name: Eszterházy-Style Chuck Steak
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 4 chuck steak slices (approx. 150-180 g each), pounded thin; 2 tbsp flour for the meat; 4 tbsp lard or oil; 2 large onions, finely chopped; 2 carrots, cut into thin strips; 1 parsley root, cut into thin strips; 1 small piece of celeriac, cut into thin strips; 3-4 dl strong beef stock (homemade or from a cube); 1 tbsp capers; zest of 1 lemon; 2 dl sour cream; 1 tbsp flour for thickening; salt, pepper

Time: 1 hr 20 min (about 30 min hands-on)4 servingsapprox. 630 kcal / serving (estimated)approx. 37 g protein / serving

Eszterházy-rostélyos is one of the best-known meat dishes of 19th-century Hungarian aristocratic cooking, named after the princely Esterházy family. The thinly pounded beef slices turn tender after long braising, and they are served with fine vegetable strips and a sour cream sauce with capers and lemon zest. The gently tart, mild sauce means the dish still appeals to today's tastes.

Eszterházy-Style Chuck Steak (illustration)

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Method

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Pound the chuck steak slices thoroughly thin with a meat mallet, season both sides with salt and pepper, then dust lightly with flour.
Heat the fat in a pot, and brown the meat slices over high heat for 2 minutes per side, then lift them out onto a plate.
In the remaining fat, fry the onion until translucent, then add the carrot, parsley root and celeriac strips, and fry for a further 3-4 minutes.
Return the meat slices to the pot among the vegetables, pour in enough beef stock to just cover, and braise, covered, over low heat for 45-60 minutes, until the meat is tender and the vegetable strips are soft.
Lift out the tender meat and vegetables onto a platter, and reduce the remaining liquid a little if needed.
Whisk the sour cream together with the flour until smooth, stir it into the hot liquid, and simmer for a few minutes until it thickens into a creamy sauce.
Stir in the capers and lemon zest, and adjust the seasoning with salt.
Pour the creamy sauce back over the meat and vegetable strips, and serve with pasta or dumplings.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Cut the vegetables into matchsticks, not only because it looks good, but because thicker pieces would not soften at the same time as the meat.
Sear the meat briefly over a high heat, so that the floured surface does not burn and later helps to thicken the sauce.
Grate only the yellow layer of the lemon zest, because the white pith is bitter and spoils the delicate balance of the sauce.

Frequently asked questions

Which cut of beef should I choose?

Sirloin, the rostélyos of the name, is the traditional cut, but topside also works well, thanks to the long braising. Just do not cut it too thick, and always slice across the grain.

What should I serve with it?

Buttered pasta, tagliatelle or galuska (small Hungarian dumplings) are the classic companions, because they soak up the sauce well. For a lighter version, rice or boiled potatoes suit it too.

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