Boiled Meat with Horseradish Sauce, Summer Vegetables, Bohemian Dumplings & Cranberries

5 from 7 votes
Total Time 3 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 89 kcal


For the boiled meat:

  • 1 kg Boiled beef
  • 2 liter Water
  • 2 Pc. Carrots
  • 1 Pc. Leek
  • 2 Pc. Onions
  • 1 Pc. Celery bulb
  • 2 tbsp Salt

For the sauce:

  • 40 g Fat
  • 30 g Flour
  • Boiled beef broth
  • 3 tbsp Freshly grated horseradish
  • Vinegar water
  • Salt
  • 500 g Flour
  • 1 pinch Salt
  • 1 Pc. Egg
  • 1 packet Baking powder
  • 1 Pc. Old Bun

For the vegetables:

  • 1 Pc. Onion


  • Clean or peel the leek, carrots, celery and onions, bring the whole thing to a boil with water. Then add the meat with the fat layer (so that it stays in its shape) into the boiling water. Reduce the heat and let the meat simmer only slightly for the next two hours until it is cooked through. If protein foam forms during the cooking process, skim it off again and again, otherwise the broth will become cloudy.

For the sauce:

  • Work the flour into the heated fat, stirring constantly, simmering until light yellow. Deglaze with the stock and the milk and bring to the boil once. Stir in the horseradish - depending on the degree of spiciness you want.

For the dumplings:

  • Mix all ingredients, except for the roll. Cut the rolls into small cubes and roast them. Mix the ingredients, work in the bread cubes and then add to the boiling (not boiling) salted water. Do not lift the lid and let it cook for about 20 minutes.

For the vegetables:

  • Boil or fry vegetables.


Serving: 100gCalories: 89kcalCarbohydrates: 10.7gProtein: 7.3gFat: 1.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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