Tafelspitz with bouillon potatoes

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Clean, wash and roughly cut the soup greens. Halve the onion and its skin and roast it on the cut surface in a large pot. Pour a good 3 l of water. Add the soup greens, spices and about 1 1/2 tbsp. salt and bring everything to the boil

2. 2

   Wash the meat, add to the vegetable stock, bring to the boil. Cover and simmer for 2-2 1/4 hours. Skim from time to time

3. 3

   Clean or peel and wash potatoes, carrots and leeks. Cut vegetables into pieces

4. 4

   Lift meat out of the stock, remove fat layer and keep meat warm. Sieve broth. Measure 1.2 l stock for the soup and 1/2 l stock for the sauce. Simmer potatoes in remaining stock for about 20 minutes. Add carrots and leek after 10 minutes and cook.

5. 5

   Spread the boiled beef with butter and bake in the preheated oven (electric range: 225 °C/circulating air: 200 °C/gas: level 4) for approx. 10 minutes

6. 6

   Wash the chives and cut into small rolls. Mix egg yolk and half of the cream. Bring 1/2 l broth and the rest of the cream to the boil. Take the pot off the stove. Stir the egg cream into the no longer boiling sauce. Thicken with sauce thickener. Season with lemon juice, salt, pepper and 1 pinch of sugar. Stir in the chives, except a little bit

7. 7

   Cut the boiled fillet of beef into slices. Serve with bouillon potatoes. Sprinkle with the rest of the chives. Add sauce

Nutrition Facts

KCAL
670 kcal

CARBS
39 g

FATS
36 g

PROTEINS
34 g