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Ingredients
Beef with Horseradish Sauce
- For the beef
- 1 kilogram Beef tip (ready to cook)
- 1 bunch Soup vegetables
- 1 onion
- 1 bay leaf
- 1 tsp Juniper berries
- 1 tsp peppercorns
- For the vegetables
- 3 carrots
- ½ Celery root
- For the sauce
- 150 grams Horseradish
- 1 egg yolk
- 1 Tbsp breadcrumbs
- salt
- freshly ground peppers
- 2 Tbsps White vinegar
- 1 pinch sugar
- For preparing
- 20 grams butter
For the beef: Rinse beef and pat dry. Peel and coarsely chop soup vegetables. Peel onion, cut in half and brown, cut side down, in a dry pot. Add about 2.5 liters (approximately 10 cups) of water and bring to a boil. Add vegetables, beef and spices. Cover and simmer over low heat for 2.5-3 hours.
For the vegetables: Meanwhile, peel and julienne carrots and celery.
For the sauce: Peel and grate horseradish. Remove beef from broth, wrap in aluminum foil and keep warm. Strain broth through a sieve. Combine yolks, breadcrumbs, horseradish and a ladle of hot broth. Season with salt, pepper, sugar and vinegar.
Briefly sauté vegetables in a pan with melted butter and season with salt and pepper. Slice beef and serve with vegetables and horseradish sauce.
(Percentage of daily recommendation)
| Calorie | 732 cal. | (35 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 11.6 g | (39 %) |