Tafelspitz with chives & horseradish sauce

Name: Tafelspitz with chives & horseradish sauce
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 2 Onions, 1 vol. Soup vegetables; 1 TABLESPOON Peppercorns; 2-3 Cloves; 1 Bay leaf; 1.2-1.5 kg Boiled fillet of beef; 1.2 kg kl. fest kochen. Potatoes; 1-2 medium-sized carrots; 2 Federation Spring onions; 1 collar Chives; 7-10 Tbsp salt, white pepper; 450 g frozen peas; 3 tablespoons (60 g) butter/margarine; 3 heaped tablespoons (60 g) Flour; 1/4 l milk, 2 egg yolks; 2 TABLESPOONS Horseradish possibly horseradish rasp (glass); 7-10 Tbsp and chervil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

2 Onions, 1 vol. Soup vegetables
1 TABLESPOON Peppercorns
2-3 Cloves
1 Bay leaf
1.2-1.5 kg Boiled fillet of beef
1.2 kg kl. fest kochen. Potatoes
1-2 medium-sized carrots
2 Federation Spring onions
1 collar Chives
7-10 Tbsp salt, white pepper
450 g frozen peas
3 tablespoons (60 g) butter/margarine
3 heaped tablespoons (60 g) Flour
1/4 l milk, 2 egg yolks
2 TABLESPOONS Horseradish possibly horseradish rasp (glass)
7-10 Tbsp and chervil

Directions

1
Peel 1 onion. Clean and wash the greens. Roughly chop everything. Bring to the boil with a good 2 l water, peppercorns, cloves and bay leaf in a large pot. Wash and add the meat, cover and let it simmer for about 2 hours
2
Peel and wash the potatoes and carrots. Finely dice the carrots. Clean and wash spring onions and cut into large pieces. Peel and finely dice 1 onion. Wash the chives, cut into small rolls
3
Remove the meat and keep warm. Sieve broth, measure 3/4 l. Add potatoes and salt to the remaining stock, cook for about 20 minutes. Add carrots, peas and spring onions and cook for about 5 minutes.
4
Heat the fat in a pot. Sauté the onion in it. Sprinkle with flour and sauté briefly. Add milk and 3/4 l stock. Bring to the boil and simmer for about 5 minutes. Season to taste. Mix egg yolk with some hot sauce, then stir into the rest of the sauce (do not boil any more!). Halve the sauce. Stir chives under one half and horseradish under the other half. Arrange the boiled beef with bouillon vegetables and sauces. Garnish if necessary