Introduction: Esterhazyrostbraten

About: My purpose is show how good austrian food is and that we do not only have wiener schnitzel


800 g sirloin steaks (28.2 ounces)
200 g soup greens (celeri, corrots,...) sliced in small stripes (julienne) (7 ounces)
20 g butter (0.7 ounces)
100 g onions (3.5 ounces)
125 ml sour cream (0.53 cups)
400 ml soup (e.g. instant) (1.7 cups)
20 g flour (0.7 ounces)
salt / pepper
mustard (original recipe -> estragon mustard)
grated lemon rind

the ounces and cups may be wrong. I converted it from grams and liter using google.

Step 1: Preparation

Slice the steak in 4 pieces, pound it, cut the edges and season it with salt, pepper and mustard.

Brown the stek in a pan, then lift it and put in the onions. When they are brown put the steaks back, add water and the grated lemon rind.

Cook it slowly for about one and a half hour.

Step 2: Vegetables and Serving

fry cut green with butter in a pan and add it to the meat after 80 minutes.

When the meat is finished, lift the meat, stir in sour cream mixed with flour and cook it a few minutes.

Serve it with parsley and bread dumplings (Semmelknödel as they are called in austria and bavaria) as seen in the picture.