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Tushonoye Myaso S Podlivkoi Iz Khrena
Beef Stew With Horseradish Sauce
Tushonoye Myaso S Podlivkoi Iz Khrena
Don't be alarmed at the large amount of horseradish called for in this recipe. Over a low fire it marries well with the beef to produce a rich, hearty, one-dish meal, which tastes equally good served cold.
Ingredients
3 lb (1.35 kg) stewing beef
5 oz (150 g) prepared horseradish (or more, to taste)
3 oz (85 g) butter
2 large onions, finely chopped
4 cloves garlic, crushed
2 tablespoons prepared mustard
2 medium carrots, scraped and finely chopped
4 tablespoons soured cream
¾ pint (450 ml) beef broth
Salt, freshly ground black pepper to taste
¾ pint (450 ml) dry white wine
2 bay leaves
3 tablespoons (20 g) flour
Minced parsley
Details
Serves: 5
Method
Brown the stewing beef in 2 oz (60 g) butter, then remove it from the pan and keep it warm. Cook the onions, garlic and carrots in the pan for 15 minutes over medium low heat. Then smooth the vegetables into an even layer over the bottom of the pan and place the browned meat on top of them. Pour the beef broth and wine over the meat; add the bay leaves. Cover and simmer for 1½ hours, until the meat is tender.
Strain the broth, reserving the meat and vegetables. Return the broth to a saucepan and reduce it by half.
In a medium saucepan make a roux of the remaining butter and the flour. Stir in the reduced beef broth. Stir until thickened, then add the horseradish and mustard. Gradually stir in the soured cream; do not allow the sauce to boil. Check for seasoning. Pour the sauce over the meat and vegetables and warm through.
Serve garnished with minced parsley.
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