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Roast estergazi
4 servings
Cut the meat into
1. 5-2 cm thick slices, gently beat and grease with melted butter. Fry on 2 sides, salt and pepper. Peel the onions and carrots, cut into thin slices, fry in fat, put pieces of meat, wine and rye bread on them, pour over the broth to cover the meat. Simmer under the lid for 1 hour. Wipe the decoction through a sieve, mix it with finely chopped capers and cleaned anchovies. Put a tablespoon of the mixture on each slice of meat, pour cream and simmer until tender. Mashed potatoes or rice are recommended for the side dish.
Cut the meat into
1. 5-2 cm thick slices, gently beat and grease with melted butter. Fry on 2 sides, salt and pepper. Peel the onions and carrots, cut into thin slices, fry in fat, put pieces of meat, wine and rye bread on them, pour over the broth to cover the meat. Simmer under the lid for 1 hour. Wipe the decoction through a sieve, mix it with finely chopped capers and cleaned anchovies. Put a tablespoon of the mixture on each slice of meat, pour cream and simmer until tender. Mashed potatoes or rice are recommended for the side dish.
beef (pulp) 800 g, onions - 2 pcs., carrots - 1-2 pcs., fat - 2-3 tbsp. spoons, rye bread - 1 piece, wine to taste, capers to taste, anchovy to taste, cream to taste, salt to taste, pepper to taste
