Boiled beef on young vegetables with herbed horseradish
easy
135 mins
135 mins
Ingredients
- 1 1/2 l (3 cubes) clear soup with fine vegetables (purely vegetable)
- 1.2 kg Boiled fillet of beef
- 500 g Potatoes
- 500 g Spring onions
- 500 g young carrots
- 1 Egg
- 40 g Butter or margarine
- 1 TABLESPOON Flour
- 150 ml Milk
- 100 g Whipped cream
- 7-10 Tbsp Salt
- 1 collar parsley, chives, lemon balm, chervil, sorrel, cress and tarragon
- 7-10 Tbsp white pepper from
- 7-10 Tbsp the mill
- 1-2 TABLESPOONS grated horseradish from the jar
Directions
- 1
Pour clear vegetable soup into a large pot and bring to the boil. Wash the meat, dab dry, add to the stock and cook for 2 hours at low heat. Peel potatoes, wash and quarter them lengthwise. Clean and wash spring onions and cut into 4 cm long pieces. Peel the carrots, leave some green and wash.
- 2
Add the potatoes to the meat 20 minutes before the end of the cooking time. Add the prepared vegetables during the last 10 minutes. Boil the egg hard in 10 minutes, peel and dice finely. Heat the fat in a saucepan and sauté the flour in it until golden brown. Gradually deglaze with milk, cream and 1/4 litre of the cooking stock, stirring constantly. Let the sauce boil for about 10 minutes at low heat. Wash the herbs, dab dry, chop and add to the sauce. Season to taste with salt, pepper and horseradish. Arrange the vegetables on a plate.
- 3
Let the sauce boil for about 10 minutes at low heat. Wash the herbs, dab dry, chop and add to the sauce. Season to taste with salt, pepper and horseradish. Arrange the vegetables on a plate. Cut meat into slices, place them on the vegetables and cover with the sauce. Sprinkle with chopped egg
- 4
Per portion (with 6 portions) approx. 3150 kJ/ 750 kcal
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