A great pasta dish for any occasion:
Using a kitchen cleaver, pound the meat between two sheets of foil until a little tender, season with salt, season with pepper, turn on the spot in flour to the other side and sear on both sides in a frying pan or roasting pot with a tight-fitting lid, remove from the frying pan.
Cut the onion, carrot and parsley root into slices, start by sautéing the onion in the frying pan, then add the parsley root and carrot. Add half a liter of beef broth (canned or tube), fold it in or remove the roasting residues. Add a teaspoon of paprika, marjoram, 3 bay leaves and two pieces of unsprayed lemon peel.
Place the browned meat on top of the vegetables, cover with the lid and braise for about 45 minutes until the meat is tender and tender.
During the stewing time prepare the esterhsszy garnish:
Sauté the vegetables, cut into fine strips, briefly in butter in a frying pan, then add a few tablespoons of water and bring to a boil briefly. Keep warm.
At the end of the braising time (30-60 min depending on the thickness and quality of the meat), remove the meat from the casserole and keep warm (perhaps cover with aluminum foil). Quickly strain the vegetables from the casserole with the clear soup, mix with the fresh cream. Season with salt, pepper, a little bit of lemon juice and finely chopped cheese.
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