Beef with egg and creamy celery root – 55000 Recipes. Passion for food

Beef with egg and creamy celery root

A colorful way to present meat with a company that does not fail: the egg, poached and fried.

Chef: Javier Esteves

Javier Esteves open a new horizon for kitchen with offal. In an informal setting, he manages to give a modern and cosmopolitan character to recipes with meat from organs and offal.


  • 125 g butter
  • 750 g beef
  • 1 chopped onion
  • 1 carrot, chopped
  • 75 g chopped tomatoes
  • 1 chopped leek
  • Lavrov
  • Sol
  • Pepper
  • 4 eggs
  • olive oil
  • 250 g of celery root
  • 300 ml of red wine


  1. Blanch the stomach for 10 minutes in salted water and bay leaf. Drain, discard the water and save.
  2. Make a sauce with the vegetables. When they become tender, add the whole wreath and cover with water. Cook for 30 minutes.
  3. Also, poach the eggs in water, leaving them slightly curdled. Reserve.
  4. In another saucepan, boil the peeled and chopped celery root in salted water. When it becomes tender, mix in a thermomix and beat with butter until a creamy puree is obtained. Season with salt and reserve.
  5. Once the meat is cooked, strain the broth, discard the vegetables and cool the shell casings.
  6. Reduce the red wine and add it to the cake broth. Cook until smooth and shiny bottom. At the end add peeled garlic clove and a sprig of rosemary.
  7. At the time of serving, cut eyebrows into schnitzels, mark them in a very hot pan and fry the eggs in plenty of olive oil, being careful not to break the yolk.
  8. Put a line of celery root puree, the meat on top and finish with the egg and red wine juice.

Now is your time.
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