Braised Steak Esterhazy with Saffron Noodles

Try this delicious pasta dish:

Season the steaks with iodized salt and pepper, fry them quickly in hot clarified butter, take them out and fry the root vegetables briefly in the frying fat, dust with flour, add the paradeis pulp, stir the whole thing well, pour in clear soup and red wine. Add the spices and also the browned steaks. Cook for 20-25 minutes with the lid closed.

In the meantime, sauté the vegetables cut into strips in butter and 1 tbsp. clear soup/unit al dente until soft, season to taste with iodized salt and freshly ground pepper. Remove the cooked steaks. Refine the sauce with sour cream and season strongly with iodized salt and freshly ground pepper and strain.

Ribbon noodles refined with saffron are suitable as a side dish.

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