Cut the soup greens into cubes, place in a large saucepan with the beef and bones, pour the water over them, add the stock cubes and bring to the boil. Skim off any foam that may develop. Cook the meat until it is through and nice and tender (about 2 hours). Remove the saucepan from the heat and fill approx. 300 ml of the broth and pour through a fine sieve so that a clear broth remains for the sauce.
Clean, wash and rub the horseradish (preferably with an open window). Keep the stick straight so that the horseradish does not get long-grained. Incidentally, I haven`t had very good experiences with horseradish in a jar, which is why I definitely prefer the fresh version, possibly also the one from the butcher`s shop.
Make a light-colored burnout from the fat and flour, pour in the broth and milk and stir in the horseradish with a whisk. Whisk the egg yolk with the sweet cream and add while stirring quickly (make sure that the sauce is not too hot, otherwise the egg yolk will curdle). Depending on how hot the horseradish is, let it simmer gently for 10-15 minutes; longer cooking will reduce the heat.
Now remove the meat that has been warm in the rest of the hot broth, cut it into slices and pour the sauce over it. Broad ribbon noodles and lingonberries are served with the typical Franconian wedding dinner. In some regions you also like to eat buttered potatoes or just a few slices of farmhouse bread.
An excellent noodle, liver dumpling or pancake soup can be prepared as a starter from the rest of the broth with the roots. So you kill two birds with one stone.
A few more tips for the perfect sauce: If the sauce is too hot, a little cream can take the heat out. If, on the other hand, it is too mild, just stir in a little grated horseradish just before serving. If the sauce is too thick, simply pour in some more of the clear broth and milk. If it is too thin, it can be quickly made with a little sauce thickener.
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