Steak Esterhazy

This steak is named after Count Esterhazy, a favorite guest among the royalty of the Austro-Hungarian Empire.

Servings: 6 to 8

Ingredients:

3 to 4 pounds beef round
All-purpose flour for coating steaks
2 tablespoons canola oil
4 slices bacon, cooked
1-1/2 medium onions, coarsely chopped
2 cloves garlic, chopped
2 to 3 medium carrots
2 tablespoons chopped parsley
3 cups beef or chicken stock
1/8 teaspoon allspice
3 bay leaves
Freshly ground pepper
1/8 teaspoon thyme
1/4 cup white vinegar
3/4 cup heavy cream
Salt
3 tablespoons sugar
Sour cream for garnish
Fresh parsley, chopped for garnish

Method:

Cut the roast into 3/4-inch steaks, then dip them into flour and shake them to remove the excess.

Heat the oil in a heavy non-stick skillet until a light haze forms. Then, brown the steaks for about 3 minutes per side. Remove the steaks to a platter.

Brown the bacon in a Dutch; remove onto paper towels to drain. Add the onions, garlic, and carrots and cook until they caramelize. Add the steaks to the pan. Add the parsley, stock, allspice, bay leaves, pepper, and thyme. Add the bacon and the vinegar.

Bring the steaks and vegetables to a boil, then reduce the heat to a simmer. Cover and simmer for about 1 hour or until the steaks show no resistance when pierced with the tip of a sharp knife. Remove the pan from the heat. Transfer the steaks from the pan to a plate. Discard the bay leaves. Transfer the vegetables to a food processor and then return them to the pan. Add about 2 tablespoons of flour to thicken the sauce; cook quickly over medium-high heat until the sauce thickens. Add the cream and season with salt and pepper.

To plate this dish, place the steak on a plate, ladle some sauce over it and onto the center of plate. Place a little of the julienne vegetables on top of steak. Then put the bread dumpling (refer to the Semmelknodel recipe) next to the steak into the sauce. Drop a dollop of sour cream on top of the dumpling. Sprinkle chopped parsley and sour cream over the dumpling.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

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