For the Esterházy Roast á la Sacher, cut the onion, breakfast bacon and cleaned root vegetables into fine strips. Finely chop the capers. Place roast between cling film and pound thinly. Cut the edges several times with a sharp knife so that the meat does not bulge later. Season meat with salt as well as pepper and brush with mustard.
In a large skillet, heat oil until really hot, add roast and brown on both sides. Lift out of the pan and now fry bacon and onion strips in the remaining fat. Deglaze with white wine, boil down briefly and add beef broth. Bring to a boil and add meat again. Flavor with lemon zest, capers and bay leaf and steam covered (best in oven at 180°C) for about 1 1/2 hours until tender.
Meanwhile, turn repeatedly. Briefly sauté the root vegetables cut into strips in a little foamed butter. As soon as the meat is soft, remove from the pan together with the bay leaf and keep warm. Stir whipping cream with cream and flour until smooth and add to the sauce. Bring to a boil and reduce to a creamy consistency.
Add root strips to sauce, stir through and season again. Arrange Esterházy roast á la Sacher on preheated plates, cover with sauce and sprinkle with parsley.
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