Esterházy's roast beef according to Sandtnerová
Which star of the First Republic film loved roast beef with vegetables and rice? Oldřich Nový! We only slightly modified the traditional recipe – we did not throw away the vegetables from the meat stew, but blended them. If you also want to prepare a festive roast beef in the style of the 1930s, here is the recipe.
Ingredients · Servings For 5 people
- 750 g beef roast
- 50 g plain wheat flour
- 30 g lard
- 70g butter
- celery
- 1 piece parsley
- 2 pcs carrots
- 50 g onions
- 4 peppercorns
- 2 balls of allspice
- 1 bay leaf
- 2 tbsp white wine vinegar
- 500 ml beef broth
- 125 ml sour cream
- 100 ml white wine
- 8 g capary
- 50 g root vegetables
- 250g rice
- 40 g lard
- 30 g onions
- 500ml water
Method · 2 h 25 min
- Cut the roast across the grain into slices, beat off the excess, season with salt and pepper, coat in 30 g of flour and fry in a pan with lard on both sides.
- In a saucepan, fry the chopped celery, parsley, carrots, onion, peppercorns, allspice, bay leaf and lemon zest in 50 g of butter until golden brown.
- Then pour vinegar over everything, scrape off the crumbs, let the vinegar evaporate a little, then pour in the broth, put the roasted ribs in it, cover them with a lid and simmer gently. Then transfer the ribs to another container.
- Pour sour cream mixed with about 1 tablespoon of white wine, 50 ml of water and 20 g of flour into the juice in the saucepan. Stir and add more wine to taste. Simmer for at least 20 minutes, then remove the spices and stir. Season with lemon juice.
- Put the steaks back into the sauce, add the capers and cook for a little longer in the sauce. Then serve them drizzled with the sauce and garnished with root vegetables roasted in 20 g of butter and parsley. Serve with rice cooked according to the instructions below.
- Preheat the oven to 180 °C. Rinse the rice in cold water and blanch it in 1/2 liter of boiling water. Let it drain in a colander.
- In a saucepan, fry the chopped onion in melted lard, add the rice, salt and stir for 2 minutes on the stove. Then pour boiling water over the rice, cover and simmer gently in the oven for about 20 minutes without stirring.
- Then level it well and press it into a wreath form or smaller single-portion moulds filled with hot water, then turn it out onto a bowl or one portion at a time directly onto a plate. Serve with meat.