Roast - A dish made from stews and vegetables. The Viennese roast is called Estergazi, and is made from pork and vegetables with the addition of spices. Vegetables and meat are fried and then stewed in wine. The preparation of this dish also has important and very unusual characteristics.
To prepare 2 servings of Viennese Roast Estergazi, you will need the following products:
- pork pulp 350 g;
- butter 40 g;
- ground black pepper 0.5 g;
- salt to taste (about 10 g);
- vegetable oil for frying vegetables and meat 60 g;
- onions 40 g;
- carrots 50 g;
- dry white wine 100 g;
- water 200 g;
- rye bread 100 g;
- capers 60 g.
For roast estergazi, it is best to use the hip portion of the pork carcass. So, the meat should be cut into slices about 1.5 cm thick, 1-2 slices per serving. Melt the butter over low heat. Then the meat must be beaten off with a hammer and greased with prepared butter, salt and sprinkled with moderately ground black pepper. Heat a frying pan and fry the meat over medium heat until golden brown.
Wash onions and carrots, peel and cut into thin slices. Then you should fry the vegetables in vegetable oil until golden brown. Cut the rye bread into slices. Put fried slices of meat, prepared bread on ready-made vegetables, pour in wine and add hot boiled broth or water. Meat and vegetables should be completely covered in liquid. Cover the dishes with a lid and simmer the roast for 1 hour.
After 1 hour, remove the meat from the broth, and rub the rest of the products thoroughly through a sieve, add finely chopped capers and heat. This is a roast sauce.
Place the meat in the sauce and bring to a boil. Serve roast with boiled vegetables.
Some of the capers may not be cut, but added to the sauce as a whole.
