Beef is useful at anemia, promotes recuperation and decrease in cholesterol. Contain in it necessary for the person vitamin B by means of which iron, and a complete protein is acquired. When cooking, beef loses 1% of fat, 40% of water and only 2% of protein which at such way of preparation remains almost completely.
It is required to you
- For boiled beef:
- 500 g of meat;
- 800 g of potatoes;
- 2 carrots;
- 1 leek (or 1 head of onions);
- turnip;
- spices;
- For a horseradish sauce:
- flour tablespoon;
- 2 tablespoons of polished horse-radish;
- 5 glasses of sour cream;
- 2 tablespoons of vinegar;
- desi;
- spices;
Instruction
1. Boiled beef. Wash well beef, put a whole piece (no more than 2 kg) in a pan and fill in with hot boiled water so that it slightly covered meat. Cover a pan and put on fire. After water boiling, scum a skimmer, lower fire and you cook beef within two-two and a half hours.
2. Clean, wash and cut with segments all vegetables except potatoes. For half an hour before the end of cooking of beef add to broth turnip, carrots, a white part of leek (or onions pieces). It is also possible to put 20-40 g of a celery, a root of parsley or a parsnip, two bay leaves, bell pepper which can be replaced with 5-10 g of a red capsicum. Salt.
3. When meat with vegetables are ready, merge accurately broth (it is required for preparation of a horseradish sauce), and cover a pan with boiled beef.
4. Clean, wash and boil potatoes.
5. Before giving on a table, warm up meat in the remained broth. Then cut with small slices, put on a dish, add boiled potatoes and fill in with a horseradish sauce.
6. Horseradish sauce. Roast a flour tablespoon with a desi tablespoon, part with a glass of the hot broth received when cooking beef, add sour cream, carefully mix everything and boil thoroughly on weak fire five-ten minutes.
7. Prepare horse-radish. For this purpose: put in a small pan or on a frying pan two tablespoons of a desi and the same amount of grated horse-radish and slightly fry thoroughly.
8. Pour in one-two tablespoons of vinegar (the quantity depends on concentration) and as much water or broth. Put one bay leaf, several peas of pepper and put on small fire to evaporate liquid.
9. Shift the boiled thoroughly horse-radish in the made sauce, boil and, having removed from fire, salt, add a piece of a desi and stir.