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Active Time: 50 Minutes
Total Time: 2 Hours 25 Minutes
Yield: Serves 4
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| Here is another Hungarian classic -- a straightforward warming winter dish with similarities to goulash and Swiss steak. In this recipe, we have paired the beef with another Eastern European classic, kasha (roasted buckwheat groats). The buckwheat is steamed in a manner similar to rice and adds a nutty flavor and texture to the dish. If you prefer, noodles or root vegetables may be served instead. |
RECIPE INGREDIENTS
| For Beef Esterhazy: |
| 4 top-round steaks, choice grade, about 8 ounces each, and 3/4 inch thick |
| 2 teaspoons paprika |
| 3 tablespoons olive oil |
| 2 onions, sliced |
| 3 carrots, sliced into rounds |
| 4 roma tomatoes, diced |
| 2 bay leaves |
| 2 cups beef stock |
| 6 ounces chanterelle mushrooms, trimmed |
| 1/4 cup heavy cream |
| 1/2 teaspoon freshly squeezed lemon juice |
| For Kasha Pilaf: |
| 2 tablespoons butter |
| 1/2 onion, diced |
| 2 ounces chanterelle mushrooms or button mushrooms, diced (about 2/3 cup) |
| 1 egg, lightly beaten |
| 1 cup coarsely cracked roasted kasha (buckwheat groats) |
| 2 cups boiling chicken stock |
| 2 tablespoons minced parsley |
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DIRECTIONS
TO PREPARE ESTERHAZY: Pat the steaks dry and rub them with the paprika. Season with salt and pepper and pound the steaks with the flat side of a meat cleaver or a rolling pin for about 30 seconds, just to ensure that the seasoning adheres.
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Preheat the oven to 325 degrees F. Heat 2 tablespoons of the olive oil in a Dutch oven or large casserole dish over medium-high heat and brown the steaks for 2 minutes on each side. Remove and set aside. Reduce the heat to medium, add the remaining tablespoon of oil to the pan, add the onions and carrots, and sauté for about 7 minutes, or until golden brown. Add the tomatoes and cook for about 2 minutes longer. Place the steaks on top of the vegetables and add any juices that have been released form the meat. Add the bay leaves and stock, and bring to a simmer. Transfer to the oven and braise, covered, for about 1-1/2 hours. Add the mushrooms and continue to braise for 30 minutes longer, or until the steaks are tender enough to be pulled apart with a fork.
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Remove the steaks from the casserole and keep warm. Discard the bay leaves and skim any fat from the surface. Stir in the heavy cream and lemon juice, and return just to a simmer on top of the stove; take care not to boil.
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TO PREPARE KASHA: About 40 minutes before serving, heat the butter in a sauté pan over medium heat and sauté the onion for about 5 minutes, or until softened. Add the garlic and sauté for 2 minutes longer. Add the mushrooms and cook for about 5 minutes, or until the mushrooms are soft and have released most of their juice. Set aside.
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Place the egg in a mixing bowl, add the kasha, and stir until all of the kasha is coated with the egg. Heat a large nonstick saucepan over medium-high heat, add the kasha, and toast for about 2 minutes, stirring constantly, until the grains are separated and the egg is cooked. Turn down the heat to medium-low and add the stock and the reserved cooked onions, garlic, and mushrooms. Season with salt and pepper and cook at a slow simmer, covered, for about 8 minutes, or until all the liquid has been absorbed and the kasha is just tender. Let sit, covered, for about 10 minutes before fluffing with a fork. Stir in the parsley and adjust the seasoning.
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TO SERVE: Spoon the kasha onto warm serving plates. Place the steaks on the kasha and spoon the sauce and mushrooms over the steaks.
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WINE RECOMMENDATION: A fine Cabernet Sauvignon from California or red Bordeaux from France.
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HELPFUL TIPS: We use coarse cracked roasted kasha in this recipe, but whole roasted groats (hulled, crushed kasha) can be prepared the same way-they will just take a little longer to cook.
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Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
27g |
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