Amazing Steaks Esterhazy

Steaks Esterhazy carries the name of one of Hungary’s grand aristocratic families, and like most Hungarian classics it leans on the trinity of paprika, sour cream, and gentle aromatics for its character. This streamlined weeknight version takes about 35 minutes start to finish, swapping the long-braised tradition for a quick broiled steak draped with a creamy paprika mushroom sauce.

The sauce is the soul of the dish. Diced mushrooms, carrot, and shallot soften in butter, then paprika hits the pan to bloom in the heat. Sour cream and a splash of Worcestershire come in at the end and need to simmer gently. Boiling sour cream causes it to break and curdle into a grainy mess, so keep the heat low and stop simmering after a couple of minutes.

Spoon the sauce generously over hot broiled steaks and serve with egg noodles or buttered new potatoes to soak up every drop.

Pro Tips

• Use sweet Hungarian paprika if you can find it, or splurge on smoked paprika for extra depth. Generic supermarket paprika works but lacks character.
• Bring the sour cream to room temperature before adding it to the hot pan. Cold cream is more likely to break.
• Let the broiled steaks rest 5 minutes before plating so the juices stay in the meat instead of pooling on the cutting board.
• For a thicker sauce, stir in a teaspoon of flour with the paprika before adding the sour cream.

Variations

• Add a splash of dry red wine to deglaze the pan after the mushrooms soften.
• Stir in a tablespoon of Dijon mustard at the end for a sharper, more punchy finish.
• Sub crème fraîche for sour cream. It holds heat better and won’t break as easily.