BRAISED SIRLOIN A LA MODE ESTERHAZY
- 6 sirloin steaks (about 1/2 lb. each)
- 2 oz. flour
- 3 oz. butter
- capers
- 3-4 gills sour cream ((12-16 oz))
- pepper
- carrots
- lard
- paprika
- onions
- peppercorns
- parsnips
- 1 head of celery
- lemon
- Beat the steaks well with a steak-beater, sprinkle some salt and pepper on them, brown on both sides, and put them into a fire-proof dish.
- Fry carrots, parsnips, celery, and onions cut in noodles in the fat leftover from browning the meat. ,
- Dredge in two ounces of flour, add a few peppercorns and some paprika, in with stock or meat soup, and when it has boiled through, pour it over the steaks and bake them in the oven.
- When the steaks are tender, put them into a stewpan, strain their own gravy over them, add the vegetables, a few capers, some slices of lemon, 4 gills of sour cream and bring to the boil again.
- Serve with noodles, gnocchi, or rice.
1 US gill ≡ 4 US fl oz
Printer-Friendly copies:
- BRAISED SIRLOIN A LA MODE ESTERHAZY 3×5 card
- BRAISED SIRLOIN 4×6 card
- BRAISED SIRLOIN A LA MODE ESTERHAZY
