Boiled Beef with Bouillon Potatoes À La Gabi
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg beef (boiled beef)
- 500 g carrot (s)
- 600 g celery
- 2 leeks
- 50 g horseradish
- 0.2 liters cream
- 0.3 liters boiled beef broth, possibly instant
- 2 bunch parsley
- 2 vegetable onion (s)
- 40 g butter
- 40 grams flour
- 10 g mustard
- 15 peppercorns
- 3 bay leaves
- 10 juniper berries
- 1 liter salt water
- 1 kg potato (s)
Print Recipe
Pin Recipe Instructions
- Cook the beef in salted water on a low flame. After 2 hours, add peppercorns, bay leaves, carrots, celery, leeks, onions, parsley, juniper berries and cook for another 1 - 1.5 hours. (In the pressure cooker, the total cooking time with all ingredients is only 60 minutes)
- Remove the cooked meat from the pot and pour the resulting broth through a sieve. Heat the butter in the pan, add the flour and deglaze with 0.3 l of cold broth. Add the 0.2 l cream and whisk everything together. Season to taste with horseradish, mustard, salt and pepper.
- Cook the peeled potatoes in the rest of the broth and serve with it.
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