Beef with horseradish

Ingredients for 2 servings:

• 500 g beef (boiled beef)
• 1 stalk(s) horseradish
• 2 carrots
• 1 piece(s) of celery (as big as your big toe)
• 2 bay leaves
• ¼ liter of milk
• 75 g butter
• 1 pinch(s) nutmeg, freshly grated
• 300 g tagliatelle pasta
• 2 liters of water
• salt water
• e.g. breadcrumbs (no breadcrumbs)
• Salt
• some peppercorns
• Cranberries
• ½ liter beef broth
• some flour for dusting

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Franconian wedding meal

Put 2 liters of water into a pot, then add some chopped carrots, onions, celery, and bay leaves, along with salt and peppercorns, of course. Once the water is boiling, add the beef. After that, you don’t really have to do much with the meat. It just needs to simmer in the hot, but not boiling, broth for 90–120 minutes. For the sauce, you’ll need not only the ingredients, but also a bowl, a grater, and a pack of tissues. Now finely grate the horseradish into the bowl, even if your eyes are watering. Melt the butter in a small saucepan, dust with flour, and bring the roux to a boil briefly. Then stir in the milk, followed by the grated horseradish. Add a pinch of salt and nutmeg to the sauce, and it’s ready. Simply let it simmer and, if necessary, bring back to a boil briefly before serving. Gradually add the beef broth to adjust the spiciness. The pasta is cooked in salted water shortly before the meat is done. It’s also delicious if you briefly fry the cooked pasta in butter and breadcrumbs. Remove the hopefully now very tender beef from the broth and slice it. Don’t throw away the broth; you can perhaps use it to make a delicious soup as a starter. Depending on your manners and hunger, serve the meat, sauce, and pasta on the plates—and don’t forget a generous dollop of cranberries. Serve with a good Franconian wine, such as a well-chilled glass of Silvaner.