Franconian horseradish meat

Ingredients for 4 servings:

• 1 kg beef (lean or marbled)
• 2 bunch soup vegetables
• 2 onions
• 1 bag of breadcrumbs
• 1 cup of sweet cream
• 1 cup horseradish, freshly grated
• 2 tbsp vinegar
• 3 peppercorns
• 1 bay leaf
• 1 ½ liters of water
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

boiled beef with horseradish sauce

Boil 1.5 liters of water, add the beef with the cleaned vegetables, quartered onions, peppercorns, bay leaf, and vinegar (tenderizer), and simmer for about 2-3 hours (on level 1-2). Skim off any egg whites. Then, using a sieve, collect the beef stock in a bowl. This stock will be used to make the sauce. Bring the stock to a boil and add the cream. Next, add the breadcrumbs and thicken the stock. Adjust the consistency to your liking; we always make it quite creamy. Now add the horseradish and reduce the heat to level 1. Adjust the spiciness to your liking. Cut the beef into 1-2 cm thick slices and simmer for about 5-10 minutes so that the meat absorbs the flavor of the sauce. If it’s too spicy, simply continue simmering. Season with salt and pepper. Serve with cranberry compote and Franconian dumplings. Potatoes also taste good with it.