Esterhazy Rumpsteak Noodles In Brown Butter Recipe
Ingredients
| 3 lb. rumpsteak | ||
| 2 oz. beef dripping | ||
| Carrots | 4 | |
| Onions | 2 | |
| Parsnips | 2 | |
| Celery stick | 2 | |
| Butter | 1/2 Pound | |
| Plain flour | 1 Ounce | |
| 10 oz. beef stock or cubes | ||
| Sour cream | 4 Ounce | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Capers | 2 Teaspoon (Leveled) | |
| 3 tablespoons madeira or sherry | ||
| 1/2 lb. broad egg noodles | ||
Directions
Heat 1 oz. dripping in a heavy frying pan and rapidly sear 3 lb. rumpsteak cut in thick slices.
Season with salt and pepper and remove slices to a heavy casserole with a tight-fitting cover.
Leave any remaining fat in the frying pan.
Peel 4 carrots, 2 parsnips, 2 onions, 2 sticks of celery and chop them coarsely.
Add 1 oz. more dripping to frying pan and saut6 the vegetables for 10 minutes.
Sprinkle with 1 teaspoon paprika, 1/2 oz. flour, mix well and slowly stir in 8 oz. bouillon, reserving 2 oz. Continue cooking slowly.
Brown 1/2 oz. flour in 1/2 oz. butter in a small saucepan.
When well Next evening stir 3 tablespoons madeira or sherry into the casserole, covercoloured, add the remaining 2 oz. stock, mix and put into moderate oven 350°F, Reg 4 until piping hot, about 20-30 minutes.
At the same time place the noodles in a steamer over boiling water to reheat thoroughly; it will only take 5 minutes.
Brown the remaining butter in a small saucepan.
Put a little in the bottom of a heated serving dish, add the hot noodles and pour the rest of the sizzling butter on top.
Toss and keep in oven.well and stir the brown sauce into the vegetables with 4 oz. sour cream and 2 level teaspoons capers.
Taste for seasoning and pour over meat.
Cover the casserole tightly and bake in moderate oven 350°F, Reg 4 for 25 minutes.
Remove from oven, uncover, cool, recover and chill.
Cook 1/2 lb. noodles in large quantity of boiling salted water until cooked but still quite firm (reheating will cook them slightly more); drain in colander, rinse copiously under hot water and set aside in colander to reheat.
Next evening stir 3 tablespoons madeira or sherry into the casserole, cover and put into moderate oven 350°F, Reg 4 until piping hot, about 20-30 minutes.
At the same time place the noodles in a steamer over boiling water to reheat thoroughly; it will only take 5 minutes.
Brown the remaining butter in a small saucepan.
Put a little in the bottom of a heated serving dish, add the hot noodles and pour the rest of the sizzling butter on top.
Toss and keep in oven.
Serve the steaks in the casserole or in a heated serving dish at the same time as the noodles.
Season with salt and pepper and remove slices to a heavy casserole with a tight-fitting cover.
Leave any remaining fat in the frying pan.
Peel 4 carrots, 2 parsnips, 2 onions, 2 sticks of celery and chop them coarsely.
Add 1 oz. more dripping to frying pan and saut6 the vegetables for 10 minutes.
Sprinkle with 1 teaspoon paprika, 1/2 oz. flour, mix well and slowly stir in 8 oz. bouillon, reserving 2 oz. Continue cooking slowly.
Brown 1/2 oz. flour in 1/2 oz. butter in a small saucepan.
When well Next evening stir 3 tablespoons madeira or sherry into the casserole, covercoloured, add the remaining 2 oz. stock, mix and put into moderate oven 350°F, Reg 4 until piping hot, about 20-30 minutes.
At the same time place the noodles in a steamer over boiling water to reheat thoroughly; it will only take 5 minutes.
Brown the remaining butter in a small saucepan.
Put a little in the bottom of a heated serving dish, add the hot noodles and pour the rest of the sizzling butter on top.
Toss and keep in oven.well and stir the brown sauce into the vegetables with 4 oz. sour cream and 2 level teaspoons capers.
Taste for seasoning and pour over meat.
Cover the casserole tightly and bake in moderate oven 350°F, Reg 4 for 25 minutes.
Remove from oven, uncover, cool, recover and chill.
Cook 1/2 lb. noodles in large quantity of boiling salted water until cooked but still quite firm (reheating will cook them slightly more); drain in colander, rinse copiously under hot water and set aside in colander to reheat.
Next evening stir 3 tablespoons madeira or sherry into the casserole, cover and put into moderate oven 350°F, Reg 4 until piping hot, about 20-30 minutes.
At the same time place the noodles in a steamer over boiling water to reheat thoroughly; it will only take 5 minutes.
Brown the remaining butter in a small saucepan.
Put a little in the bottom of a heated serving dish, add the hot noodles and pour the rest of the sizzling butter on top.
Toss and keep in oven.
Serve the steaks in the casserole or in a heated serving dish at the same time as the noodles.
Chef
