When the grilled Eszterházy is served, someone always declares that they only ask for "a little bit". Mustard, sour cream, root vegetable sauce — here the vegetable is no longer a side dish, but a full-fledged sauce politician. This is usually done immediately before the second, smaller dose.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Season and crust the meat slices, then set aside. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- Fry the onion and root vegetables cut into thin strips. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- Put the meat back in, pour a little stock and steam under the lid until crumbly. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- 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.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
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.