Luxurious recipes for horseradish sauce with boiled beef 4 times differently. You will enjoy!

He is not above honest sauces.

They are hearty and great for warming up.

That’s why we have prepared 4 recipes for horseradish sauce with boiled beef for you today, which even complete beginners can handle.

Please yourself and your family and prepare them this delicacy that everyone will be licking their lips.

So enough talk and let’s get to it!

Beef with horseradish sauce

Tender beef, cooked together with vegetables and served with a luxurious sauce of fresh horseradish, broth and cream is pure perfection that you just can’t get enough of!

What you will need

For meat:

• 2 kg of beef suitable for stewing (shoulder, shoulder)
• 1 kg of beef bones
• 1 parsnip
• 2 carrots
• ½ celery
• 2 thin leeks
• 1 onion
• 1 teaspoon of black pepper balls
• 1 bay leaf
• 1 teaspoon of thyme

For the sauce:

• 4 tablespoons of whipping cream
• 4 tablespoons of freshly grated horseradish
• 2 day old white rolls
• salt
• a pinch of sugar
• ½ bunch of finely chopped chives

Method

• Put the beef bones in a large pot, cover with water and bring to a boil.
• Then drain and rinse thoroughly.
• Put the bones back in the pot, add 3 liters (about 12 cups) of water and bring to the boil again.
• Wash the beef and add to the bones, reduce the heat and simmer for about 2 hours, skimming the foam occasionally.
• Roughly chop the leeks and root vegetables.
• Peel and halve the onion.
• Heat the oil in a pan and fry the onion, cut side down, until brown.
• Add vegetables, leeks, onion halves, spices and pepper balls to the meat pot and cook for another hour.
• The meat is ready when it is soft and breaks easily with a fork.
• Grate 2-day-old white rolls for the sauce and soak them in the warm broth.
• Mix with a whisk until smooth.
• Add the grated horseradish and bring to a boil.
• Add salt, sugar and whipping cream.
• Remove the meat from the broth and cut it into finger-thick slices.
• Pour the broth through a strainer and set aside.
• Transfer the meat to a serving dish and cover with a little stock.
• Drizzle a little horseradish sauce over the top.
• Sprinkle with chives and serve.

Horseradish sauce with boiled beef and homemade dumpling

This horseradish sauce may be a little different from what you know, but it is really delicious, smooth, full of flavor and beautifully creamy. Try it and you will see that you will never want to cook another one!

What you will need

For the sauce:

• 1 large fresh horseradish
• 200 g of grated horseradish in a jar
• 500 ml of strong beef broth
• 200 ml of sweet 33% cream
• 2 heaped spoons of plain flour
• 1 heaping spoonful of lard
• a pinch of grated nutmeg
• a pinch of ground pepper
• 1 teaspoon of salt
• 1 tablespoon of vinegar
• half a clove of garlic

For meat:

• 1 kg fake beef tenderloin or beef tip
• water as needed
• Bay leaf
• 1 onion
• 1 parsley
• 1 carrot
• 1/4 celery

For the dumpling:

• 1 cup semi-coarse flour
• 1 cup plain flour
• 1/2 cube of yeast
• 300 ml of whole milk
• a pinch of sugar
• pinch of salt
• 1 dcl of rapeseed oil

Method

• Brown the meat on all sides.
• When it thickens, cover with water and add all the other ingredients to the meat.
• In 2-3 hours you will have a beautiful soft meat and a good broth.
• Prepare the dumpling.
• Crumble the yeast into 200 ml of lukewarm milk mixed with a pinch of sugar and wait for the leaven to rise.
• Mix both flours, salt, add yeast with milk, the rest of the milk and 3/4 of the oil.
• Work the dough and let it rise in a closed plastic bowl.
• After rising, turn out onto a floured roll and form into a dumpling shape.
• Pour water into the bottom of the pot, place a steamer in it, cover with a lid and let the water boil.
• Coat the steamer with the remaining oil, place the dumpling on it and coat it as well.
• Let it steam, covered, for about 30 minutes.
• Heat the lard in a saucepan and dust it with flour.
• Let the flour foam and stir occasionally.
• Pour in the broth, add spices, salt, finely grated fresh horseradish, garlic and let it cook slowly.
• Then add the horseradish from the glass, heat it up and add the cream in parts while constantly stirring.
• Allow to simmer until the sauce has reduced to your desired thickness.
• Finally, season with vinegar (it doesn’t have to be) and mix with an immersion blender until smooth.
• All you have to do is serve.
• Enjoy your meal!

Vienna Tafelspitz

Try one of the traditional Viennese dishes that you will never forget! Boiled beef, vegetables, aromatic spices, horseradish sauce and fried potatoes form an absolutely irresistible combination.

What you will need

For the beef broth:

• 4 meaty beef knee bones
• 4 liters of water
• 4 large mushrooms, cut in half
• 3 large carrots, sliced and those cut crosswise into thirds
• 2 tomatoes, quartered
• 2 turnips, cut in half
• 2 leeks, cleaned
• 2 onions, cut in half
• 2 stalks of celery stalks with leaves, cut in half
• 2 cloves of garlic
• 2 sprigs of parsley
• 2 tablespoons of salt
• ½ teaspoon of dried thyme leaves
• 12 balls of black pepper
• 4 whole cloves
• 1 bay leaf

For the sauce:

• ½ cup freshly grated horseradish
• 2 egg yolks
• 1 teaspoon salt and ¼ teaspoon freshly ground white pepper
• 1 sliced bread, crust removed
• ¼ cup milk
• 1 cup of olive oil
• 3 tablespoons sherry vinegar
• approx. 1.5 kg of beef brisket
• 3 turkey bones
• 85 g of beef liver
• 1 leek, cleaned, cut crosswise into thirds
• 1 onion, cut in half
• slices of boiled carrot
• chopped fresh chives
• baked potatoes to serve

Method

• Fry the bones in an 8 liter pot until dark brown on all sides.
• Add remaining stock ingredients.
• Bring to a boil and reduce heat.
• Cook uncovered for 3 hours.
• Strain the broth.
• Allow to cool, covered, for about 6 hours.
• In a medium bowl, whisk together the horseradish, egg yolks, salt and pepper.
• Soak bread in milk for a minute in a small bowl.
• Remove the bread and squeeze out the excess milk.
• Whisk the bread into the horseradish mixture.
• Whisk in ¼ cup oil drop by drop.
• Whisk in the remaining oil in a slow, steady stream.
• Whisk until sauce thickens.
• Whisk in the sherry vinegar.
• Bring the stock to a boil in a large pot.
• Add the beef brisket, turkey bones, liver, leeks and onions.
• Simmer gently, covered, without the broth bubbling, until the brisket is tender, about 3 hours.
• Remove the bones from the broth.
• Remove the turkey from the bones, slice it and transfer it to a plate
• Strain the broth and remove excess fat.
• Pour about half a cup of broth over the brisket.
• Serve with carrots, roasted potatoes, horseradish sauce and garnished with chives.
• Enjoy it!

Swabian boiled beef with horseradish sauce

Delicious meat cooked in a broth with a little white wine and served together with a luxurious creamy horseradish sauce and potatoes is a delicacy that your whole family will love!

What you will need

• 1200 g of beef back
• 3 large carrots
• 2 leeks
• 1 large onion
• ½ celery
• 1 and ½ liters of beef broth
• 2 stock cubes
• a little balsamic vinegar
• 70 g of butter
• a little salt and pepper
• 1 bunch of parsley
• some white wine
• water
• sauce thickener as needed
• ½ liter of milk
• 80 g of butter
• 1 glass of horseradish
• 3 tablespoons plain flour

Method

• Peel the carrot, celery and leek and cut them into small pieces.
• Melt 70g of butter in a large saucepan.
• Peel the onion, cut it in half and fry it in butter until it turns brown.
• Add the meat (in one piece) and sear on all sides over high heat until golden brown.
• Lower the heat a little and add the chopped vegetables.
• Fry briefly.
• Pour in a little white wine.
• Add 1 liter of beef stock and add enough water until the meat is almost completely covered.
• Add stock cubes and pepper.
• Do not add salt yet, otherwise the meat will be tough.
• Now close the lid and let everything cook gently for 3 hours on a medium flame.
• After 2.5 hours, remove the meat and cut it into slices about 1.5 cm thick and then cook for another half hour.
• If the broth boils too much, always pour in some of the remaining beef broth.
• Season everything with a little balsamic, freshly chopped parsley, salt and pepper.
• Thicken the broth to taste with a thickener.
• Melt 80 g of butter in a small saucepan, quickly stir in the flour with a whisk and cover with milk.
• Continue mixing.
• Lower the temperature.
• Stir in the horseradish.
• Salt and pepper.
• Salt and pepper.
• Serve the meat in the broth together with horseradish sauce, creamed spinach and boiled potatoes.

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