Upper Palatinate Boiled Beef with Saffron Bread Roll
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 roll (s), stale
- 0.33 stick horseradish (horseradish), alternatively from the glass or tube without cream
- 250 ml meat broth
- 1 pinch saffron or about 20 threads saffron
- 1 pinch (s) salt and pepper
- 1 pinch (s) nutmeg
- 1 dash vinegar
- 2 leg disk (s)
Print Recipe
Pin Recipe Instructions
- I add saffron threads or saffron to the slightly cooled meat broth, so that an intense yellow color develops. The cut, stale bread rolls are poured over with the broth and should be steeped briefly. Add horseradish, salt, pepper and vinegar to taste. Knead it and let it steep again. Maybe give in a little horseradish so that it really pulls through the nose.
- I also have soup meat, preferably slice of leg, and bread rolls.
- As a basis for a good soup, I use a meat soup made from high ribs, leg slices or the like and with root vegetables. The favorite way to use the soup meat is this recipe from my mother.
- The soup is usually available beforehand or the following day.
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