John Myers
Roast Beef in Crème Fraîche Horseradish Sauce
The perfect roast beef in crème fraîche horseradish sauce recipe with a picture and simple step-by-step instructions.
- 600 g Beef pot roast
- 2 Bay leaf
- 3 Allspice grains
- 3 Juniper berries
- 1 Onion
- Salt
- Pepper
- 100 g Vegetable horseradish from the jar
- 100 g Creme fraiche Cheese
- 1 liter Boiling water
- Wash the meat and cut into pieces about 5 cm in size, Now cook the meat with the above-mentioned spices until soft for about 60 minutes, then remove the meat from the broth and sieve, stir the seafood into the broth, add the meat and cook for 20 min Let it steep slowly and stir in. Just before serving, stir in the crème fraîche and season to taste again
- We eat potatoes and raw carrots with it
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