Sirloin à la Esterházy

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Portionen: 4

  • 4 pieces Short sirloin (180-200g each)
  • Root vegetables (parsnips, turnips, carrots)
  • 1 piece Onion (large)
  • 50 g Rashes bacon
  • 1 cooking spoon Capers
  • Estragon mustard
  • 125 ml Cream
  • 125 g Sour cream
  • 100 ml White wine
  • 300 ml Beef stock
  • 1/2 piece Lemon (rind)
  • 1 leaf Bay
  • 20 g Flour (fine)
  • Salt
  • Ground pepper
  • Butter (for sauréing)
  • Oil (for frying)
  • Parsley (for decoration)
Auf die Einkaufsliste

Slice finely in strips the onion, bacon and vegetables. Chop the capers finely. Cover the sirloin with plastic wrap and tenderize until thin. Cut the edges of the meat with a sharp knife so that the meat doesn’t split when cooked. Season the meat with salt and pepper and spread with mustard. Heat oil in a large pan, letting it get very hot. Brown the meat on both sides. Remove from the pan, and fry the bacon and onions in the fat. Pour over the white wine, and let cook for awhile.Add beef stock and simmer. Replace themeat.Add the lemon rind, capers and bay leaf. Simmer covered (preferably in the oven at 180 °C) for about 1 1/2 hours until tender.Make sure to turn regularly. Sauté the vegetables in lightly foaming butter. As soon as the meat is done, remove from the pan along with the bay leaf and keep warm. Combine the sour cream, cream and flour and stir until smooth. Mix into the sauce. Simmer until thick and most of the liquid has evaporated. Add the vegetables to the sauce, stir well, and season to taste. Arrange the sirloin on warmed plates, pour over the sauce, and sprinkle over some parsley.

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Sirloin à la Esterházy

  1. zorro20
    zorro20 kommentierte am 18.08.2015 um 12:59 Uhr


  2. danan
    danan kommentierte am 21.12.2014 um 20:36 Uhr


  3. Maxi20
    Maxi20 kommentierte am 13.09.2014 um 14:57 Uhr

    sieht gut aus

  4. anni0705
    anni0705 kommentierte am 22.04.2014 um 17:10 Uhr

    sehr leckeres Rezept

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