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Print Recipe
Beef with Spicy Sauce Recipe
Great appetizer of boiled beef and bread sauce with horseradish! Serve can be both warm and chilled. And if you cook a side dish, you get a full lunch or dinner.
Cook Time 30 minutes
Servings
Ingredients
Meat
Sauce
Cook Time 30 minutes
Servings
Ingredients
Meat
Sauce
Instructions
  1. The meat needs to be cooked. To do this, prepare the onions and carrots to bake on a dry pan until tan. Bring water to active boiling and lower the meat. Next to the pot to send the celery, onions, carrots. I also add dried stems from dill and parsley. Lower the heat to low and cook the beef from 1.5-2.5 hours Time will depend on size and meat quality. I cooked 2 hours. An hour until ready to add two kinds of pepper, Bay leaf and salt.
    The meat needs to be cooked. To do this, prepare the onions and carrots to bake on a dry pan until tan. Bring water to active boiling and lower the meat. Next to the pot to send the celery, onions, carrots. I also add dried stems from dill and parsley.
Lower the heat to low and cook the beef from 1.5-2.5 hours Time will depend on size and meat quality. I cooked 2 hours. An hour until ready to add two kinds of pepper, Bay leaf and salt.
  2. The finished meat is left to cool in the broth to the desired temperature.
    The finished meat is left to cool in the broth to the desired temperature.
  3. For the sauce with bread cut off crust, crumb to break it and pour the broth. Fragrant, rich broth I took from the pan, where the meat was cooked. Give the bread a good soak and whisk until smooth.
    For the sauce with bread cut off crust, crumb to break it and pour the broth. Fragrant, rich broth I took from the pan, where the meat was cooked.
Give the bread a good soak and whisk until smooth.
  4. Add sour cream and stir well.
    Add sour cream and stir well.
  5. Next, send the sauce into the pan and bring to a boil. At this stage, I thought the sauce was watery and I added 0.5 tsp starch (disintegration in 1 tbsp broth). Season with pepper and salt if necessary. Remove from heat and stir in the horseradish. It's a matter of taste, I had 0.5 tbsp, you can add more. Cut the meat into thin slices and pour the sauce. The remaining sauce is served separately in a gravy boat.
    Next, send the sauce into the pan and bring to a boil. At this stage, I thought the sauce was watery and I added 0.5 tsp starch (disintegration in 1 tbsp broth). Season with pepper and salt if necessary. Remove from heat and stir in the horseradish. It's a matter of taste, I had 0.5 tbsp, you can add more.
Cut the meat into thin slices and pour the sauce. The remaining sauce is served separately in a gravy boat.
  6. Ready!
    Ready!

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