Girardi roast - Viennese classic with mushrooms and capers

Ingredients for 4 portions

For the meat and the marinade:

• 4 roast beef steaks, approx. 200 g each

• 40 g capers, finely chopped

• 4 anchovy fillets, finely chopped

• Juice of one lemon

For the sauce:

• 1 onion, finely chopped

• 250 g mushrooms, quartered

• 1 clove of garlic, chopped

• 1 tbsp flour

• 1 tbsp Dijon mustard

• 250 ml beef stock

• 250 ml cream

• 1 tsp marjoram

• 1 tsp soy sauce

• Salt, pepper, nutmeg

Side dish - ribbon noodles and fried onions:

• 250 g ribbon noodles

• 2 tablespoons butter

• 2 onions, finely sliced

• 3 tbsp flour for breading the onions

• Oil for deep-frying

Preparation

1. Marinate meat

   Rub the roast beef with lemon juice, capers and anchovies, coat with mustard and leave to stand in the fridge for at least an hour, preferably overnight.

2. Brown the meat & leave to rest in the oven

   Preheat the oven to 60 °C. Pat the meat dry and sear in clarified butter for approx. 2 minutes on each side, turning every 30 seconds. Then leave to rest in the oven.

3. Prepare the sauce

   Sauté the mushrooms in the drippings, then add the onion and garlic. Dust with flour, fry briefly and deglaze with stock and cream. Season with mustard, soy sauce, marjoram, salt, pepper and nutmeg and simmer gently.

4. Prepare the fried onions

   Dredge the onion rings in flour and deep-fry in hot oil until golden brown. Drain on a wire rack and season with salt.

5. Cook pasta

   Cook the tagliatelle al dente according to the packet instructions and toss in butter.

6. Sideboards

   Slice the meat, pour over the sauce, top with fried onions and serve with the tagliatelle.

Why you'll love this recipe

• Classic Viennese roast beef with an intense flavor

• Capers, anchovies and Dijon mustard add a special touch

• Perfectly prepared - the oven does the cooking

• Ideal for special guests or festive meals

• Hearty, honest and typical home cooking

Further tips

• The longer the meat marinates, the stronger the flavor becomes.

• The sauce is easy to prepare and reheat.

• If you prefer, you can replace the ribbon noodles with potatoes or napkin dumplings.

Fancy more Austrian cuisine?

Then take a look at my YouTube channel:

HausmannKocht on YouTube