Beef in horse-radish and apples sauce is prepared from the classical recipe of Russian cuisine. This very rich and tasty dish. The sharpness and sourness to meat are given by sauce with which it moves.
It is required to you
- 500 g of beef;
- 1 bulb;
- 1 pieces of a carnation;
- parsley root;
- bay leaf;
- peppercorn.
- For sauce:
- 1 apple;
- 1-2 teaspoons of broth or cream;
- grated horse-radish;
- vinegar (9%) and vegetable oil
- salt
- sugar - to taste.
Instruction
1. Put a pan with water on fire. While water heats up, prepare beef: wash it, remove films and tendons. Cut meat pieces of any size.
2. Put the prepared beef in hot water. Clean onions, a parsley root, wash and cut them.
3. Wait when water begins to boil, and pour out in a pan with beef onions and a root of parsley. Lower fire, close a pan a cover and you cook beef on small fire until ready.
4. Make sauce while beef is boiled. Peel apple, cut on four parts, remove a core and a fruit stem. Grate apple on a small grater.
5. Mix polished apple with ready grated horse-radish in a proportion 1:1. Take a little broth from a pan where meat cooks, cool at the room temperature. Add the cooled-down broth to mix of apple and horse-radish.
6. Pour in cream in sauce, mix. Add to it vinegar, vegetable oil, salt and sugar to taste and put ready sauce in the fridge.
7. Check readiness of meat. If beef is ready, salt it, add bay leaf, a carnation and peppercorn and boil ten more minutes. Take out beef from a pan and put on a dish. A little it cool and give to a table together with apples and horse-radish sauce.
8. Serve with a fresh or boiled vegetables, potatoes, boiled rice ready hot beef. Sauce it. Cold beef can be served also without a garnish.