Green sauce with Tafelspitz

Name: Green sauce with Tafelspitz
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 kg Tafelspitz (beef from the rump); 1 medium onion; 1 Bay leaf; 2-3 Cloves; 1 collar (approx. 600 g) Soup vegetables; 7-10 Tbsp Salt; 1 TEASPOON Peppercorns; 3 Eggs (size M); 1-2 Federation K; 200 g liquid sour cream; 200 g Whole milk yoghurt; 2 TEASPOONS Mustard; 2 TEASPOONS Oil; 2 TEASPOONS Lemon juice; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley and Dill

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 kg Tafelspitz (beef from the rump)
1 medium onion
1 Bay leaf
2-3 Cloves
1 collar (approx. 600 g) Soup vegetables
7-10 Tbsp Salt
1 TEASPOON Peppercorns
3 Eggs (size M)
1-2 Federation K
200 g liquid sour cream
200 g Whole milk yoghurt
2 TEASPOONS Mustard
2 TEASPOONS Oil
2 TEASPOONS Lemon juice
7-10 Tbsp Pepper
7-10 Tbsp Parsley and Dill

Directions

1
Wash the meat and let it drip off. Peel onion and lard with bay leaf and cloves. Clean, wash and roughly cut soup vegetables into pieces. Boil up two to 2 1/2 litres of water, some salt, onion, peppercorns and soup vegetables in a large pot. Add the meat and simmer covered over a medium heat for two hours. In the meantime, place eggs in boiling water and boil hard for ten minutes. Rinse eggs under cold water, peel and cut into large pieces.
2
Wash herbs, dab dry and chop except for something to garnish. Mix sour cream, yoghurt, mustard, oil and lemon juice. Stir in the herbs and eggs, up to one tablespoon each, and season with salt and pepper. Lift the finished boiled beef from the stock and cut into thin slices. Arrange on a plate with the green sauce. Sprinkle with the remaining eggs and herbs and serve garnished with parsley and dill