Hungarian Braised Sirloin
Esterhazy Roost้lyos

6 carrots
8 to 12 celery stalks
6 sirloin steaks about 3 lbs
1 tbs salt
1 tsp pepper
3 tbs butter or lard
6 onions sliced
3 tbs flour
6 whole black peppercorns
1 tablespoon paprika
1 can condensed beef bouillion
6 capers
1 lemon thinly sliced
1 1/2 cups sour cream


Before serving: Cut carrots and celery in long thin
strips. Lay meat on board; then with rim of saucer,
pound in salt and pepper on both sides.
Heat butter in large skillet, brown meat on both sides.
Remove from skillet and set aside.
In butter left from browning meat, sauté carrots, celery,
onions about 15 minutes, stirring occasionally. Stir in
flour, then peppers, paprika, bouillon, undiluted. Return
meat to skillet, cover and simmer 30 minutes or until
vegetables and meat are tender.
Add capers and lemon. Cook uncovered about 15

minutes or until liquid is reduced by about one third.
Dilute sour cream with about 1 cup of liquid in skillet;
then stir it into mixture in skillet. Heat thoroughly,
but do not boil.