Beef is good for anemia, helps to restore strength and lower cholesterol. It contains vitamin B, necessary for a person, with the help of which iron is absorbed, and a complete protein. When cooking, beef loses 1% fat, 40% water and only 2% protein, which is almost completely preserved with this method of cooking.
It is necessary
-
- For boiled beef:
- 500 g of meat;
- 800 g potatoes;
- 2 carrots;
- 1 leek (or 1 head of onion);
- turnip;
- spice;
- salt.
- For horseradish sauce:
- a tablespoon of flour;
- 2 tablespoons of grated horseradish;
- 0.5 cups sour cream;
- 2 tablespoons of vinegar;
- butter;
- spice;
- salt.
Instructions
Step 1
Boiled beef. Rinse the beef well, put a whole piece (no more than 2 kg) into a saucepan and pour hot boiled water so that it slightly covers the meat. Cover the pot with a lid and heat. After boiling the water, remove the foam with a slotted spoon, reduce the heat and cook the beef for two to two and a half hours.
Step 2
Peel, wash and cut into wedges all vegetables except potatoes. Half an hour before the end of cooking beef, add turnips, carrots, white leeks (or pieces of onions) to the broth. You can also put 20-40 g of celery, parsley root or parsnip, two bay leaves, peppercorns, which can be replaced with 5-10 g of red capsicum. Salt.
Step 3
When the meat and vegetables are ready, carefully drain the broth (you will need it to make the horseradish sauce), and cover the pan with boiled beef.
Step 4
Peel, wash and boil the potatoes.
Step 5
Before serving, heat the meat in the remaining broth. Then cut into small slices, put on a platter, add boiled potatoes and cover with horseradish sauce.
Step 6
Horseradish sauce. Fry a tablespoon of flour with a tablespoon of butter, dilute with a glass of hot beef broth, add sour cream, mix everything thoroughly and simmer over low heat for five to ten minutes.
Step 7
Prepare the horseradish. To do this: put two tablespoons of butter and the same amount of grated horseradish in a small saucepan or in a frying pan and fry lightly.
Step 8
Pour in one or two tablespoons of vinegar (the amount depends on the concentration) and the same amount of water or broth. Put one bay leaf, several peppercorns and put on low heat to evaporate the liquid.
Step 9
Transfer the boiled horseradish to the prepared sauce, boil and, after removing from the heat, salt, add a piece of butter and stir.
