Summary

Ingredients

• 700 g beef le slice (s)
• 1 soup greens
• 3 bay leaves
• 4 carnation (s)
• 6 juniper berries
• 10 black peppercorns
• 1 onion (s)
• salt
• 400 g potato (s), waxy
• 30 g butter
• 30 grams flour
• 1 ½ pack horseradish
• 200 ml milk
• 1 egg yolk
• 1 pinch (s) nutmeg

Print Recipe Pin Recipe

Instructions

1. Clean the leg slice with water and bring to the boil with approx. 2-3 liters of water so that the meat is well covered. Then pour away all of the water. Boil again with the same amount of water. Skim off the resulting foam when boiling.
2. Cut a washed onion in half with the skin and brown on the cut surfaces. Finally, fry the juniper berries that have been lightly pressed with a fork. Add washed soup greens, fried onions, juniper berries, peppercorns, bay leaves, cloves and plenty of salt to the meat. Let the meat simmer on a low flame with the lid closed for about 2.5 hours.
3. Peel the potatoes and cut into small, bite-sized pieces. After boiling once, simmer in plenty of salted water on a low level for about 30 - 40 minutes.
4. For the sauce, melt the butter on medium heat. When the butter is liquid, add the flour and let the roux turn brown. Add about 4 ladles of the soup and stir well with a whisk. Add the cream and stir well. Add a pinch of nutmeg, pepper from the mill and salt and stir well. Add the horseradish and stir well. Set on a low level and add the mixed milk with the egg yolk. Mix well with the whisk and simmer on a low level for about 10-15 minutes. The longer the sauce simmer, the more heat it loses.