Roast Girardi
The Austro-Hungarian Emperor Francis Joseph I enjoyed the excellent Girardi steak and other specialties traditionally prepared in the family of the Viennese actress Katharina Schratt, his longtime friend and mistress. The recipe was tried and adapted according to the original recipe from the book Es hat Ihm very mixed - From the kitchen and the life of Katharina Schratt by Basche Batorske.
Preparation steps
- Beat the meat and lightly cut the edges.
- Season with salt and pepper, sprinkle with flour on one side and lightly fry in hot melted butter.
- Take out the meat, and fry 85 g of finely chopped onion in that fat, pour wine over it, pour over the soup and sauté the meat under the lid until it softens.
- Heat the finely chopped bacon, mushrooms, remaining onion, lemon zest, capers and parsley in hot butter, sprinkle with flour, stir in the sour cream and add to the almost roasted meat.
- Season with mustard and simmer over low heat until the meat is tender.
Serving
Serve the steak with homemade noodles or dumplings.
Advice
You can additionally sprinkle the finished steak with freshly chopped parsley.