Esterházy Rostélyos: A Hearty Hungarian Beef Recipe

Esterházy Rostélyos - a hearty Hungarian beef recipe - is a steak dish braised in a savory-sweet sauce of sour cream, onions, sweet vegetables, sausage and mustard.
Course Entree
Cuisine Hungarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 581kcal
Author Stephanie Stiavetti


  • One 2 pound top sirloin roast cut into 1/2″ slices
  • 2 whole carrots peeled
  • 2 whole parsnips peeled
  • 1 large celery root peeled
  • 1/2 pound pork sausage removed from casing and crumbled (ideally, you’d be using Mangalitsa pork)
  • 1 large sweet onion chopped
  • 2 cups water
  • 1 whole bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 lemon
  • 1 tablespoon prepared mustard
  • 1 tablespoon flour
  • 1 cup sour cream
  • 4 tablespoons butter
  • 1/4 cup finely chopped parsley


  • With a meat tenderizer, pound meat until thin and set aside. Take one carrot, one parsnip, and half of the celery root and cut into thin slices. Set aside. Take the remaining carrot, parsnip and celery root and cut into matchsticks. Set aside, separate from the sliced vegetables.
  • In a large frying pan over medium-high heat, cook pork sausage crumbles until most of the fat has been released and the sausage is cooked well. Remove sausage to a bowl, leaving fat in the pan.
  • Add beef to hot fat and cook for one minute on each side. If necessary, cook the beef in stages so as to not overcrowd the pan. Remove beef and set aside.
  • Add the chopped onion and the sliced vegetables (not the matchsticks!) to the hot oil and cook for 5 minutes, stirring constantly to prevent burning. Add 2 cups water, the bay leaf, salt and pepper. Grate the rind from the lemon over the cooking vegetables and stir well. Reserve the rest of the lemon.
  • Return beef slices to pan and lower heat to very low. Cook for 5 minutes. Remove beef from vegetables and again set aside. In a blender, puree cooked vegetables, cooking juices, mustard, flour, sour cream, and the juice from the reserved lemon. Add a few tablespoons of water if necessary to achieve a smooth sauce.
  • Pour vegetable puree back into frying pan and add cooked beef and sausage. Cook on low heat, stirring occasionally, for 10 minutes.
  • In a small pot over medium heat, melt butter and add matchstick vegetables. Cook until vegetables are soft (remember, the celery root takes longer to cook, so be sure to poke at it with a fork to see if they are soft before removing from heat).
  • Pour meat and sauce into a large, shallow bowl and top with matchstick vegetables. Sprinkle with chopped parsley and serve.


Calories: 581kcal | Carbohydrates: 22g | Protein: 38g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 151mg | Sodium: 859mg | Potassium: 1129mg | Fiber: 5g | Vitamin A: 7500IU | Vitamin C: 33.8mg | Calcium: 120mg | Iron: 5.2mg