Franconian Horseradish Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef (lean or streaky)
- 2 bunches soup greens
- 2 onions)
- 1 bag breadcrumbs
- 1 cup sweet cream
- 1 cup horseradish, freshly grated
- 2 tablespoon vinegar
- 3 grains pepper
- 1 bay leaf
- 1 ½ liters water
- salt
Print Recipe
Pin Recipe Instructions
- Bring 1.5 liters of water to the boil, add the beef with the cleaned soup greens, quartered onions, peppercorns, bay leaf, vinegar (tenderizer) and simmer for approx. 2-3 hours (on level 1-2). Skim off egg whites if necessary.
- Then you collect the beef stock using a sieve in a bowl. This brew is used to make the sauce. The brew is now boiled and the cream is added. Then you take the breadcrumbs and thicken the brew with them. Consistency as you like, we always make it creamy. Now the horseradish is added and switched to level 1. Sharpness at will.
- Cut the beef into 1-2 cm thick slices and boil down for about 5-10 minutes so that the meat takes on the taste of the sauce. If it has become too spicy, just let it simmer. Season to taste with salt and pepper.
- This is served with cranberry compote and Franconian dumplings. Potatoes also taste good with them.
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