For the Esterházy roast, press the roast slices well through on both sides with your thumbs and make several incisions along the edges. Season with salt and pepper, lightly flour one side and fry this side first briefly in hot butter, turn and continue frying. In the meantime, finely chop the root vegetables, onion and anchovies, and dice the bacon.
Preheat the oven to 200°C.
In a suitable casserole dish, alternate a layer of chopped root vegetables, onion and bacon, with a slice of roast beef on top. Cover the last layer of roast with root vegetables, capers, whisked cream and a little beef broth. Cover the roast and cook in the oven at 160°C for at least 1 1/2 hours until tender.
Remove the cooked meat from the casserole and keep warm. Skim off the fat from the remaining roast residue. Now stir in the flour whisked with a little cream, add salt, a pinch of sugar, lemon juice and capers again if desired. Let the gravy boil down for a few minutes.
Cover the roast pieces, which are kept warm, with the finished sauce and garnish with chopped parsley. Spiral noodles or napkin dumplings and cucumber salad are recommended as a side dish for the Esterházy roast.
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