Beef Roast Esterházy Style

For the Esterházy-style beef roast, first score the edge of the roast slices and carefully plate them. Season with salt and pepper. In a roasting pan, sear in hot fat on both sides. Sauté the onions with the meat. Sprinkle the onion with paprika powder, deglaze with a little beef broth and add the red wine. Steam in the heated oven at 180 °C for about 20-30 minutes until soft.

In the meantime, peel the root vegetables and cut them into fine strips (julienne) or larger sticks. Sauté in a frying pan with a little butter until cooked.

Remove the meat from the roasting pan, keep warm and season the stew stock with salt and pepper. Then strain.

Pour the sauce over the meat and serve with the root vegetables. Serve the roast beef Esterházy style.

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