GG-Kochgalerie #2: Ramona’s entrecôte with Esterházy sauce and rosemary potatoes – Galerie+

On By Garmin Philip
Picture by Ramona Kiuntke

GG-Kochgalerie #2: Ramona’s entrecôte with Esterházy sauce and rosemary potatoes

Ramona Kiuntke 4361 EXP – editor, R12, S12, A12
December 20, 2022 – 3:12 p.m

  • View the full image01_EH_Zutaten.jpg

    Ingredients for a sumptuous meal

    The promise of Christmas campaign 2021 I’m also happy to redeem it, almost as a substitute. Incidentally, Esterházy is not a version of “Osterhasi” translated into different languages, but refers to a Hungarian magnate family. In the culinary world, Esterházy describes a specific way of preparing a side dish for a roast. In this recipe, however, I made a sauce inspired by it with my mother. I’ll tell you how the Esterházy side dish is cooked anyway.

    The ingredients for 4-6 people:

    • 1 KG beef entrecôte

    • 3/4 liter vegetable broth

    • 24 medium potatoes (about 4 per person)

    • 3 small carrots (8 with vegetable side dish)

    • 1 piece of celery (3 with vegetable side dish)

    • 1 medium-sized piece of leek (3 with vegetable side dish)

    • 4 shallots

    • 2 cloves of garlic

    • 50g pork belly bacon

    • butter

    • olive oil (or any cooking oil)

    • Salt pepper

    • flour

    • rosemary (preferably fresh sprigs)

    • Parsely

    • nutmeg

    • Sour cream

    • sauce thickener (ready thickener allowed)

  • View the full image02_EH_FleischSchneiden.jpg

    Meat Preparations

    Entrecôte is a special cut of beef and usually well mixed. Cut the top side with the light layer of fat very thinly at an angle of one and a half centimeters. Then season the meat on all sides with salt and pepper.

  • View the full image03_EH_FleischMehlieren.jpg

    With flour it stays juicy

    Then place the seasoned meat with the uncut side on a plate with flour. The flour helps keep the meat juicy and prevents it from losing too much liquid during frying. Meanwhile, heat a little olive oil in a pan. When it’s hot enough, put the meat in and sear it on all sides – about 2-3 minutes per side over high heat.

  • View the full image04_EH_GemueseSchnibbeln.jpg

    Now it’s time to cut

    At least now it’s nice when you can cook for two. Because while I take care of the meat, my mom chops the vegetables, the bacon and the garlic. The part for the sauce is simply rolled.

    If you want a vegetable side dish, according to the Esterházy recipe, everything that does not go into the sauce is cut into fine (julienne) strips: 5 small carrots, 2 pieces of celery root and 2 medium-sized pieces of leek.

  • View the full image06_EH_FleischRuhen.jpg

    Resting is important

    After the meat has been seared on all sides, it is left to rest in a casserole dish or baking dish. It can sit there for now. We need the pan with the remaining fat again, because fat is known to be a flavor carrier. A little more oil can be added if necessary.

    To avoid confusion: In the pot in the background, a Mexican one-pot was boiled down according to my grandmother’s recipe. At the weekend, we often get mad about cooking and baking…

  • View the full image07_EH_GemueseUndSpeck.jpg

    Round two at the roasting fun

    The pan in which the entrecôte was just fried is now used for the sauce-vegetables. The bacon comes in first so that it loses a little fat, then the shallots and garlic. Now you turn the heat down and add the rest of the vegetables: carrots, celery and leeks and let everything sweat.

    You can also put the potatoes in a pot of water and pre-cook them, which makes peeling and frying easier later.

  • View the full image08_EH_AbloeschenUnd Reduce.jpg

    Deglaze with broth

    If the vegetables are sweaty, you deglaze them with the prepared vegetable broth and wait a while until the liquid has reduced. About 1/4 reduction is enough. Season with salt and pepper and then pour over the roast in the dish.

  • View the full image09_EH_AbInDenOfen.jpg

    Off to the oven

    If everything is in shape, it goes into the oven, because it has to stew for a while. We covered the mold after the first quarter of an hour and left it in the oven at 140 degrees for a total of about 1 hour and 15 minutes. We also used a roasting thermometer to monitor the internal temperature, which sounded an alarm at 74 degrees. Depending on how you want your entrecôte, the stewing time can also be reduced. Ours was medium well.

  • View the full image09_EH_RosmarinkartoffelnInButter.jpg

    Fat tastes good!

    When the meat is almost done, a lot of butter is used because the rosemary potatoes want to be fried. Put a not too small piece of butter with rosemary in the pan and let it melt.

    With the optional vegetable side dish, you do almost exactly the same thing: First, heat up the butter in a pan. At least now it’s worth being together.

  • View the full image10_EH_RosmarinkartoffelnInButter.jpg

    Off to the butter

    Peel the medium-sized potatoes, cut in half and add the cut side to the pan. My mom did this and I peeled the potatoes in the meantime. The butter should be hot and bubbling, but not brown.

    The same for the vegetable side dish. When the butter is hot, place the strips of carrot and celery in the pan and let them simmer for four minutes. Then add the leeks and sauté for another five minutes. Season with salt and pepper.

  • View the full image10_EH_RosmarinkartoffelnInButter3.jpg

    That looks delicious

    Pour hot butter over the potatoes. You can now reduce the temperature a little and fry the potato halves until golden brown on all sides.

  • View the full image11_EH_GemuesePassieren.jpg

    Sauce Esterhazy

    When the meat is ready in the oven, you take the broth with the vegetables and put them through a sieve into a separate pot. The vegetables are passed through the sieve with a fork to get every last drop of flavor out. Of course you can also eat it if you like, but after the long time in the oven it is no longer so al dente.

  • View the full image12_EH_SauceEins.jpg

    It’s all a matter of sauce

    To finish off the sauce, stir in 2 or 3 tablespoons of sour cream separately with a whisk. Of course, the sauce is still a little runny, so it still has to be thickened for the creamy consistency. This is traditionally done with flour and fat or with starch. We used ready binders and then seasoned the sauce with salt, pepper and nutmeg.

    Next to me is a cake base with apples. I say yes: my family’s cooking and baking madness, but that’s why I love them!

  • View the full image11_EH_FleischAufschnitt.jpg

    cut meat

    The meat is lifted out of the mold and cut open on a preheated plate. To keep it warm, put it back in the oven and let it rest until ready to serve.

    Also pictured is our most trusted kitchen utensil: a Privileg electric knife that’s older than me.

  • View the full image14_EH_Final.jpg

    Dinner is served!

    When the sauce is ready, it is served. I ate a dash of sour cream with my potatoes and put some herb butter on the meat. The parsley doesn’t rip out the amount of calories on the plate, but at least it looks delicious!

27 kudos

Reference-www.gamersglobal.de

See also  Possession Review: Intense, Grotesque, Horror Movie Masterpiece