Beef with herb sauce
easy
150 mins
150 mins
Ingredients
- 2 Federation Soup Greens
- 7-10 Tbsp Salt
- 1 kg Breast of beef
- 600 g Potatoes
- 1 collar Herbs for green Frankfurt sauce (sorrel, pimpinella, chives, borage, chervil, watercress, parsley)
- 150 g ripened cream
- 4 TABLESPOONS Wine vinegar
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
Directions
- 1
1 bunch of soup greens clean, wash and tie together. Boil briefly in plenty of salted water. Add beef. It must be covered with liquid. Cook over medium heat for about 2 1/4 hours.
- 2
In the meantime, peel, wash and chop the remaining soup vegetables and potatoes. For the sauce, wash the herbs and chop finely, except for a bouquet for garnishing. Mix cream, vinegar, oil and herbs. Season to taste with salt and pepper. Leave to stand for a while. After 2 hours remove the soup vegetables from the stock. Add the prepared vegetable cubes and let it cook. Remove meat and vegetables from the stock. (Use broth for soup if necessary.) Cut meat into slices. Serve with the vegetables and sauce.
- 3
Leave to stand for a while. After 2 hours remove the soup vegetables from the stock. Add the prepared vegetable cubes and let it cook. Remove meat and vegetables from the stock. (Use broth for soup if necessary.) Cut meat into slices. Serve with the vegetables and sauce. Serve garnished with herbs
- 4
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