Steaks Esterhazy

"After doing some research, it appears that this one is a German recipe although I haven't been able to determine it's origin. A recipe adoption. Note: This is a classic Hungarian recipe, not German. Classic Hungarian ingredients include mushrooms, sour cream and Hungarian paprika. Also, Esterhazy is the name of a noble Hungarian family and there is a castle with that name outside of Budapest."
 
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Ready In:
30mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Preheat your oven for broiling.
  • In a large pan, saute the mushrooms, carrot, and shallot or green onion in butter.
  • Add paprika, salt, sour cream, and Worcestershire sauce.
  • Simmer for 2 minutes, but do not allow the mixture to boil.
  • Broil the steaks to desired range, place on serving platter, and top with sauce.
  • Serve with potatoes, noodles, and vegetables. Also good with a hearty red wine or ale.

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Reviews

  1. A true home run. With only two of us there was some sauce left over. I put it on poached eggs the next morning. WOW. Another Home run. Thanx
     
  2. Esterhazy is a town in Saskatchewan any connection? I loved this sauce. Instead of the sour cream I did my 2% cottage cheese whipped trick and only used 1 tbsp butter. Also I used "ashleyd" way to cook steaks - brown both sides of the steak on high, remove from pan and wrap in double foil for 10-15 minutes depending on the thicknes of the steak, then pour the sauce over the perfectly done steak. I haven't tryed this way to cook a really thick steak but for apuny 1/2 - 3/4 " it is perfect!Thanks for a really good sauce
     
  3. wonderful, very good!
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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