ESTERHAZY ROSTELYOS
Burgenland, Austria, often called the Garden of Vienna, for more than a thousand years was "castle country" and fought over by Austrians, Bavarians, Hungarians, and Turks. From 1648 until 1921 when it became an Austrian provice, it remained part of Hungary and in control of the Eszterhazys. Much of the cuisine in the area continues today to reflect Hungarian flavors and cooking styles. The recipe for these Rostelyos, or steaks, is as old as the Hungarian regime itself. Cook these properly, and you're dining in history! You may, if you wish omit the parsnips, carrots and gherkins.

Recipe By: Time-Life "The Cooking of Vienna's Empire"
Serves: 6

Salt and fresh ground pepper to taste
2 pounds Top Round Steak, 1-1/2" thick -- cut in 6 pieces
Flour for dredging
3 tablespoons lard, bacon drippings, or vegetable oil
1 large Onion -- chopped
1 1/2 teaspoons minced garlic
1/2 cup finely chopped carrots
3 tablespoons all-purpose flour
3 cups beef stock, homemade or canned
1/8 teaspoon ground allspice
3 bay leaves
4 peppercorns
1/8 teaspoon thyme
2 x 1/8-inch piece lemon peel
4 slices bacon, coarsely chopped (about 1/3 cup)
2 tablespoons finely chopped parsley
1/4 cup white wine vinegar
2 parsnips, peeled and julienned -- cooked al dente
2 carrots, peeled and julienned -- cooked al dente
6 gherkins, julienned
3/4 cup heavy cream
1 teaspoon fresh lemon juice

Salt and pepper the steaks, then dip them in flour and shake off the excess. Het the lard, bacon fat, or oil in a 12-inch skillet until a light haze forms over it, then brown the steaks over high heat for about 3 minutes each side. Remove them to a platter and lower the heat to medium. Add onions, garlic and carrots; cook about 8 minutes, stirring frequently, until vegetables are lightly colored. Remove pan from heat; stir in the 3 tablespoons flour and continue to stir until all the flour is absorbed. Return pan to heat; add stock and bring to a boil, stirring constantly with a whisk until sauce is smooth and thick. Add allspice, bay leaves, peppercorns, thyme, lemon peel, bacon, parsley and vinegar; mix well. Return meat to the pan and bring to a boil again. Reduce heat to low, partically cover the pan, and simmer 50 minutes, or until meat shows no resistence when pierced with a fork. Remove steaks to a platter; cover and keep warm in a 200-degree oven while preparing sauce.
SAUCE: Strain contents of the skillet, pressing down hard on the vegetables before discarding them. Skim fat from surface. Whisk in the cream and lemon juice; do not boil. Add cooked vegetables if used; simmer 2-3 minutes. Taste for seasoning. Transfer vegetables to the meat platter; pour sauce over all and serve immediately.


Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved