Prep 15 mins
Cook 15 mins
After doing some research, it appears that this one is a German recipe although I haven't been able to determine it's origin. A recipe adoption. Note: This is a classic Hungarian recipe, not German. Classic Hungarian ingredients include mushrooms, sour cream and Hungarian paprika. Also, Esterhazy is the name of a noble Hungarian family and there is a castle with that name outside of Budapest.
- 8 ounces mushrooms, sliced or diced
- 1⁄3 cup diced carrot
- 1⁄4 cup minced shallots or 1⁄4 cup minced green onion
- 2 tablespoons butter
- 1 teaspoon sweet Hungarian paprika
- 1⁄2 teaspoon salt (to taste)
- 1 cup sour cream
- 1 teaspoon Worcestershire sauce
- 4 sirloin steaks (sirloin, T-bone, or fillet)
- Preheat your oven for broiling.
- In a large pan, saute the mushrooms, carrot, and shallot or green onion in butter.
- Add paprika, salt, sour cream, and Worcestershire sauce.
- Simmer for 2 minutes, but do not allow the mixture to boil.
- Broil the steaks to desired range, place on serving platter, and top with sauce.
- Serve with potatoes, noodles, and vegetables. Also good with a hearty red wine or ale.
A true home run. With only two of us there was some sauce left over. I put it on poached eggs the next morning. WOW. Another Home run. Thanx
Esterhazy is a town in Saskatchewan any connection? I loved this sauce. Instead of the sour cream I did my 2% cottage cheese whipped trick and only used 1 tbsp butter. Also I used "ashleyd" way to cook steaks - brown both sides of the steak on high, remove from pan and wrap in double foil for 10-15 minutes depending on the thicknes of the steak, then pour the sauce over the perfectly done steak. I haven't tryed this way to cook a really thick steak but for apuny 1/2 - 3/4 " it is perfect!Thanks for a really good sauce