In Eszterházy steak, matchstick root vegetables keep their shape instead of melting into the sauce. Mustard, lemon and sour cream make the result feel homely and elegant at once.
Method, step by step
- Season and crust the meat slices, then set aside.
- Fry the onion and root vegetables cut into thin strips.
- Put the meat back in, pour a little stock and steam under the lid until crumbly.
- Finish the sauce with mustard, lemon and sour cream; serve with croquettes. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
Practical tips and common mistakes
- Cut the root vegetables into matchsticks, so the sauce will be elegant, not disguised as a Sunday vegetable soup.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
