This beef dish is named after one of the great Austrian aristocratic families and is reminiscent of the days of when the Austro- Hungarian Empire was still in existence. This is a dish that my mom made when I was young for dinner guests and it was always a bit hit. Recently, my girlfriend made it at home and when I took a bite, the flavors took me back to that time. And the sauce was as delicious as I remembered. Now I will make one disclaimer as if you decide to tackle this recipe, it is quite labor intensive which is not normally what we are going for here on the website, but in some cases when it comes to great dishes I tend to make an exception. This recipe serves 6.
2 Lbs. top round steak or beef loin, ½ inch thick, cut into 6 equal portions (about 6 oz)
3 tablespoons olive oil (or use lard if you want to be more authentic)
1 ½ cups finely chopped onion
½ teaspoon finely chopped garlic
½ cup finely chopped carrots
Salt & Freshly ground pepper
3 cups of beef stock
1/8 teaspoon of ground allspice
3 medium sized Bay leaves
1/8 teaspoon Thyme
1/8th inch wide strip of lemon peel
4 slices of lean bacon coarsely chopped (about 1/3 cups)
2 Tbl finely chopped parsley
¼ cup of white wine vinegar
¾ cup heavy cream
1 tsp fresh lemon juice
2 parsnips, scraped and cut into 3 by ½ inch julienne strips
1 medium carrot, cut into 3 by ½ inch julienne strips
4 sour pickles cut into 3 by ½ inch julienne strips.
1: Salt and Pepper the steaks. Then dip them in flour & shake them to remove the excess.
2: Heat the oil in a 12 inch pan & brown the steaks over high heat for about 3 mins on each side. Then remove to a platter and reduce the heat to medium.
3: Next add the onions, garlic and carrots to the pan and cook for about 8 min while stirring frequently until the vegetables are lightly colored.
4: Remove pan from the heat and stir in 3 tablespoons of flour until the flour is absorbed. Then return to the heat and add beef stock. Stir constantly with a whisk until the sauce is smooth and thick
5: Add allspice, bay leaves, peppercorns, thyme, lemon peel, bacon, parsley and vinegar. Then return the meat to the pan and bring the stock to a boil again.
6: Reduce the heat to low, partially cover the pan and simmer for 50 min to an hr. You want the steaks to show no resistance when pierced with a fork or knife.
7: Drop the parsnips and carrot strips into a saucepan of boiling water that is lightly salted. Boil uncovered for about 2-3 minutes then drain.
8: Next remove and arrange the steaks on a platter and keep them warm in an over at 200 degrees while you prepare the sauce. Strain the contents of the frying pan. You want to press hard on the vegetables before discarding them and skim off the surface fat from the sauce.
9: Whisk the cream and lemon juice into the sauce. Simmer for 2-3 minutes. Taste for seasoning. Pour the sauce over the steaks and add the carrot, parsnips and pickles for garnish. Immediately serve and use as a side either potatoes or pasta.
Now I will say that the sauce is really good. So if you end up with extra sauce, you might want to keep it to use with other cuts of meat such as a filet and/or with different levels of steak doneness as the steaks in this recipe tend to be cooked medium to medium well. Also instead of throwing away the excess from the pan like the bacon, onions, garlic, you do what my girlfriend does and keep it to mix with other things like eggs or rice as it has some great flavors. I think it’s almost a crime in this country to throw away unused cooked bacon. Once again thank you for visiting and if you get a chance to cook this old style Austrian dish please let me know how it ended up in the comments below.