Esterhazy Rostelyos

• 6 slices of beef about 1/2 pound each
• 1/4 pound lard (can use any high temperature oil such as peanut)
• 1 large onion, peeled and sliced
• 2 carrots peeled
• 2 knobs celery peeled (celery root, can use regular celery as well)
• 2 parsnips peeled
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 lemon
• 1/8 pound butter
• 1 tablespoon prepared mustard (dijon)
• 1 tablespoon flour
• 1 cup sour cream
• 1 tablespoon finely chopped flat parsley

1. Pound the meat well. Melt lard in a large frying pan or dutch oven. When lard is very hot, brown beef on both sides over high heat for 1 or 2 minutes. Remove meat, put it aside.
2. Take all the onion and half of the other vegetables, cut them into thin slices, fry them in hot fat for a few minutes until tender but not caramelized. Look for browning on the onions to determine if the vegetables are done.
3. Add 2 cups water, the bay leaf, salt and pepper. Grate the lemon rind of the 1/2 lemon and add the rind to the vegetables. Squeeze the juice of the lemon and set aside.
4. Return beef slices to pan and cook contents over very low heat until meat is done and tender, at least an hour.
5. Cut the rest of the vegetables into long matchstick shapes.
6. Melt butter in another pot and cook matchstick vegetables, covered, adding very little water when needed.
7. When meat is done, remove it from the pan. Puree the broth and it's vegetables in a blender, or force through a sieve. Add mustard, the lemon juice, and the flour mixed with 3 tablespoons of water. Finally. Add the sour cream.
8. Put meat back into the pureed sauce and cook it for a few minutes to warm.
9. Place meat slices neatly on a serving platter. Pour sauce over, then top with the matchstick-cut vegetables. Sprinkle with the chopped parsley.

beef, lard, onion, carrots, celery, bay leaf, salt, pepper, lemon, butter, flour, sour cream, parsley

Taken from www.epicurious.com/recipes/member/views/esterhazy-rostelyos-50145058 (may not work)