Horseradish – Pot Roast
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,200 beef
- 50 g bacon, mixed
- 2 carrot (s)
- 2 onions)
- 250 ml wine, red, dry
- 500 ml meat stock
- 1 small Jar horseradish (vegetable horseradish without mayonnaise)
- 2 tablespoon sour cream or sour cream
- 1 tablespoon flour
- 1 pinch (s) sugar
- salt and pepper
- Clarified butter, for frying
- paprika
Print Recipe
Pin Recipe Instructions
- Rub the beef roast with salt, pepper and a little paprika. Cut the vegetables and bacon into small pieces. Heat the clarified butter in a casserole, fry the meat all around and remove it. Then fry the bacon and vegetables, put the meat back in the saucepan and deglaze with the red wine and about half of the broth. Close the lid and let the roast stew for approx. 2 hours, adding a little broth over and over again.
- When the roast is done, remove the meat and cover it with aluminum foil and let it rest for a while. For the sauce, mix the stock with the vegetables with the hand blender and strain the sauce. Mix the sour cream with the flour and thicken the sauce with it. Finally stir in the horseradish, cut the meat into slices and serve with the sauce. We prefer to eat Franconian potato dumplings and lingonberries with it, but spaetzle also go well with it. As a wine, we like a Franconian dry black Riesling.
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