Add 2 liters of water to a saucepan, then add a few chopped carrots, onions, celery and bay leaves, and of course salt and peppercorns. When the water boils, the beef goes into the pot too.
After that you actually have no more work to do with the meat. It should simply soak in the hot, but not boiling, broth for 90-120 minutes.
In addition to the ingredients, you need a bowl, a grater and a packet of handkerchiefs for the sauce. Now rub the horseradish finely into the bowl, even if your eyes are watering endlessly.
The butter is melted in a small saucepan, dusted with flour and the stew is briefly boiled. Then stir in the milk and then add the grated horseradish. Add a pinch of salt and nutmeg to the sauce and it is ready. Just let it steep and possibly bring to the boil again before serving. Gradually add the beef broth, so you can regulate the heat well.
The noodles are cooked in salted water just before the meat is done. It is also delicious if you briefly brown the cooked noodles in butter and breadcrumbs.
Take the hopefully tender beef out of the broth and cut it into slices. Do not throw away the broth, you can even use it as a starter to make a delicious soup.
Put meat, sauce and pasta on the plate depending on your upbringing and hunger - and don`t forget a big dollop of cranberries. Serve with a good Franconian wine, for example a well-chilled glass of Silvaner.
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