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🍝 Juicy Beef Esterhazy Style with Ribbon Noodles

824 kcal · 30 min · 4 servings

Ingredients

• 1 large onion
• 1 carrot
• 0.5 celeriac
• 1 parsley root
• 500 g Roastbeef (in 1 cm thick slices)
• Ghee (for searing)
• 0.38 l hot broth
• 1 bay leaf
• 1 tsp salt
• pepper (from the mill)
• 30 g butter
• 0.5 lemon (unwaxed)
• 1 tsp mustard
• 1 tsp flour
• 0.25 l sour cream
• 1 tbsp chopped parsley
• 1 tbsp capers (to taste)
• 300 g ribbon noodles
• butter (for tossing)

Instructions

1. 1. Prepare a large plate or a deep bowl to place the finished meat on later.
2. 2. Peel the onion and cut it into thin half rings.
3. 3. Peel the carrot, the celeriac, and the parsley root.
4. 4. Cut the peeled root vegetables into thin strips.
5. 5. Pound the meat slices flat with a meat mallet to make them more tender.
6. 6. Heat some fat in a casserole pot.
7. 7. Fry the meat pieces one after the other over high heat.
8. 8. Fry each side of the meat for about 1 to 2 minutes.
9. 9. Remove the fried meat from the pot and set it aside.
10. 10. Fry half of the prepared vegetable strips briefly in the remaining frying fat.
11. 11. Deglaze the vegetables with broth.
12. 12. Add a bay leaf to the liquid.
13. 13. Season the sauce with salt and pepper.
14. 14. Place the meat back into the pot.
15. 15. Cover the pot.
16. 16. Let the meat cook on the lowest heat for about 45 minutes.
17. 17. Bring salted water to a boil in a large pot.
18. 18. Cook the ribbon noodles al dente according to the package instructions.
19. 19. Drain the noodles.
20. 20. Rinse the noodles with cold water to stop them from cooking further.
21. 21. Let the noodles drain well.
22. 22. Melt 30 grams of butter in a separate pot.
23. 23. Sauté the remaining vegetables in the melted butter until al dente.
24. 24. Add 2 tablespoons of water if necessary, if the pan is too dry.
25. 25. Add the grated lemon zest and sauté it briefly.
26. 26. Check if the meat is done by piercing it with a fork.
27. 27. Place the meat on the prepared plate or into the bowl.
28. 28. Cover the meat to keep it warm.
29. 29. Puree the vegetables from the casserole pot finely with an immersion blender.
30. 30. Stir mustard and squeezed lemon juice into the puree sauce.
31. 31. Heat the sauce again, add 2 tablespoons of water if necessary.
32. 32. Whisk flour with a few spoonfuls of sour cream into a smooth mixture.
33. 33. Stir this mixture into the hot sauce.
34. 34. Let the sauce boil well to remove the raw flour taste.
35. 35. Add the remaining sour cream to the sauce and stir it in.
36. 36. Melt some butter in a large frying pan.
37. 37. Add the drained noodles to the pan.
38. 38. Toss the noodles in the butter until they are heated through.
39. 39. Pour the concentrated sauce over the meat.
40. 40. Distribute the sautéed vegetable strips over the meat.
41. 41. Add capers to the meat according to your preference.
42. 42. Serve the roast beef with the warm ribbon noodles.

Nutrition per serving

• kcal: 824
• Protein: 42 g · Fett/Fat: 45 g · Carbs: 62 g