As of: February 23, 2024, 12:11 p.m
By: Anna Yakusheva
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The boiled beef with horseradish sauce and potatoes based on grandma's tried and tested recipe is a taste experience full of tradition and nostalgia.
As quick meals, convenience foods and fast food become more the norm, many are craving the unparalleled taste of traditional home-cooked meals prepared with love and care.
One of the recipes that perfectly embodies this longing is boiled beef with horseradish sauce, just like grandma used to prepare for a cozy Sunday meal.
A true classic of Austrian cuisine, this timeless combination of tender beef and spicy horseradish sauce evokes a feeling of warmth and comfort that lies in every bite.
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Beef is a versatile and flavorful meat that is used in numerous dishes around the world.
In addition to the classic boiled beef, there are a wealth of other delicious beef dishes worth exploring.
From hearty stews and soups, such as goulash or Hungarian goulash soup, to exquisite steaks, such as Argentinian beef fillet steak, there is a suitable dish for every taste and every occasion.
A hearty layered roulade, slowly braised in the oven and served with a rich sauce, is also a real treat.
Beef is not only delicious, but also an excellent source of high-quality proteins and nutrients.
Whether for a festive meal with the family or a cozy evening for two
-
beef dishes are always a good choice.
For the boiled beef with horseradish sauce like grandma's you need the following ingredients:
For this classic Tafelspitz recipe, the tender beef is cooked in an aromatic broth and then served with a spicy horseradish sauce.
(Symbolic image) © Zoonar/IMAGO
Tafelspitz:
1.5 kg boiled beef boiled beef
2 liters of water
1 onion
1 carrot
200 g celery root
1 bay leaf
10 peppercorns
1 tsp salt
Horseradish sauce:
50g butter
50g flour
250 ml boiled beef broth
250 ml cream
100 g horseradish (from a jar)
Salt, to taste
pepper, to taste
lemon juice, to taste
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This is how the boiled beef with horseradish sauce is prepared:
For the Tafelspitz
: Rinse the Tafelspitz under cold running water and pat dry.
Bring water to a boil in a large pot.
Wash, clean and cut vegetables into coarse pieces.
Add the meat, vegetables, bay leaf, peppercorns and salt to the pot and simmer over medium heat for about two hours.
Remove the meat from the broth, wrap it in aluminum foil and keep it warm.
Strain the broth through a sieve and measure out 250 milliliters (if necessary more depending on whether you prefer the sauce thicker or thinner).
For the horseradish sauce
: Heat the butter in a saucepan and sweat the flour in it.
Deglaze with the broth and cream and let everything simmer for about ten minutes.
Stir in the horseradish and season the sauce with salt, pepper and lemon juice.
Cut the meat into thin slices and serve with the horseradish sauce.
As a side dish, classic boiled potatoes or bread dumplings go perfectly with this dish.
Some of the broth can be served as a soup.
Bon appetit!
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Easy Tasty Tip: This is how you cut the boiled beef perfectly
Since hot boiled beef can easily fall apart when cutting, it is recommended to cook the broth with the meat the evening before and only cut it the next day.
The sauce can then be prepared and the meat slices warmed in a little broth.
Tafelspitz with horseradish sauce and potatoes is the perfect Sunday meal.
The recipe is here.
(Symbolic image) © Panthermedia/IMAGO
Austrian cuisine is famous for its diversity and rich flavor, often characterized by regional ingredients and traditional preparation methods.
The Wiener Schnitzel is probably one of the most famous Austrian dishes, in which thinly sliced veal is breaded and fried until golden brown.
Another popular dish is Kaiserschmarrn with applesauce, a sweet specialty made from airy pancake batter that is torn into pieces and served sprinkled with powdered sugar.
Austrian cuisine also features Krautfleckerl, a hearty dish of egg noodles prepared with herbaceous vegetables such as white cabbage or savoy cabbage.
Spinach dumplings, which are served with a rich cheese sauce, are also well known.
Not to be forgotten are the delicious Austrian desserts, such as apple strudel and Sachertorte, which are served with whipped cream or a scoop of vanilla ice cream.
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