Roast Eszterházy

Roast Eszterházy . It is a specialty of Hungarian cuisine .


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  • 1 Background of the name
  • 2 Ingredients
  • 3 Elaboration
  • 4 Sources

Name Background

The Eszterházy de Óalantha were a family of Hungarian magnates, who in 1687 were elevated to the status of “princes of the Holy Empire.” The mayorazgo of this principality, which at the end of the century had 21 castles, 60 villas and 414 towns, was still extensive properties in Hungary .

The two most famous members of the family were Nicolás José (1714-1790), who built the Esteraza castle and had Haydn as conductor on it for more than 30 years, and Prince Nicolás de Exterházy (1765- 1833), famous Austro-Hungarian field marshal who in 1809 could afford to reject the Hungarian crown offered by Napoleon . This dish is named after this prince.


  • 750g roast beef
  • grease
  • Salt
  • Pepper
  • Peppers
  • 2 bunches of fungus herbs
  • 2 onions
  • 1 tablespoon of flour
  • ¼ liter of meat stock
  • 1 tablespoon of lemon juice
  • a little bit of Madeira
  • 1/8 liter of sour cream


Thoroughly clean the meat and spread with hot fat, then putting it on the grill, making it toast well on all sides, continuously smearing it with fat. Season it with salt , pepper and paprika . Clean and cut the fine herbs and onion into pieces , lightly frying them in the pan with hot oil. Then add some flour , and then the broth, stirring well to avoid lumps. Then the meat is incorporated and allowed to cook slowly until it is done.

Then pass the sauce through a Chinese, soften it by adding some Madeira, lemon juice , and sour cream; Check yourself for salt and add to the meat, which will have been previously sliced not too thin. It can be served with macaroni , white rice , pasta or mashed potatoes .


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