Austrian Horseradish Sauce Food

HORSERADISH CREAM SAUCE

Steps:

• Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

HORSERADISH SAUCE

Steps:

• In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.

HORSERADISH SAUCE

Steps:

• Combine all ingredients in small bowl.
• Cover and refrigerate.

APFELKREN - AUSTRIAN HORSERADISH SAUCE

Steps:

• Stir 1T of the lemon juice into the grated horseradish (to stop it going brown). If using prepared horseradish skip this step.
• Grate the apple & mix with the horseradish and the remaining 1T of lemon juice.
• Add salt & sugar to taste & leave to stand for 10 minutes.
• Lightly beat the double cream & fold in the sour cream until combined.
• Mix this into the horseradish mixture & serve.

BOILED BEEF WITH HORSERADISH SAUCE.. AUSTRIAN

Steps:

• In a large pot, place roast with the salt and water.
• Let stand for 20 minutes.
• Then bring slowly to a boil, skimming frequently.
• Add onion, carrot, turnip, celery, leek, and spices-- cover lower heat and simmer 2 1/2 hours or until meat is very tender, when pierced with a fork.
• Drain the beef, and place on a serving platter, covering to keep warm.
• Strain the stock pressing all the vegetables to extract all the juices.
• Taste stock for seasoning, and remove one cup of stock to make the sauce.
• Serve the rest of the stock as a soup, before eating the beef.
• For the sauce-- Melt the butter, saute the onion over med.
• heat until soft.
• Stir in the flour, and cook until lightly browned.
• Add the one cup of stock, horseradish and lemon juice along with salt, pepper, and sugar, to taste.
• Bring sauce to a boil, stirring, simmer 3 minutes.
• Remove from heat and add the cream.
• Serve the beef with boiled potatoes, and the sauce seperately--.

HORSERADISH SAUCE (PEPPARROTSSAS)

Steps:

• In a small saucepan, melt butter.
• Add the flour, and whisk to combine.
• Whisk in the stock and cream, then cook for 10 minutes, stirring occasionally.
• Season with salt and white pepper to taste.
• Remove from the heat, and stir in the horseradish.
• Serve immediately.

AUSTRIAN TAFELSPITZ

Steps:

• Heat 2 quart water with salt. Add beef; bring to a boil. Skim foam from surface until clear. Partially cover pot; simmer 1-1/2 hours.
• Cut leeks in 2-inch pieces, then cut in half lengthwise. Add leeks, onion, carrots, celery, and potatoes to beef. Cook until beef and vegetables are tender.
• Cut beef into 1/2 inch slices.
• Cut gherkins lengthwise in thin slices, leaving 1 end uncut. Spread out slices like a fan - garnish beef with gherkins.
• Serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top. Garnish with parsley.

AUSTRIAN TAFELSPITZ WITH APPLE-HORSERADISH SAUCE (EMPEROR'S BOILED BEEF)

Steps:

• Rinse beef bones and place in a large pot, cover with water, add salt to taste, and bring to a boil. Add beef roast and bring back to a boil, making sure roast is covered by water. Skim frothy liquid several times if necessary. Reduce heat and let simmer for 1 hour.
• Stir onions, carrots, celery, leek, garlic, parsley, bay leaf, and more salt to soup. Bring to a boil, skimming off froth on top as necessary.
• Cover and continue to simmer until beef can be easily pierced with a sharp knife point, about 2 hours.
• During the last half hour of cook time, prepare apple-horseradish sauce. Place apples in a small saucepan and add sugar and vinegar. Cook over low heat for 10 to 12 minutes. Let cool, about 5 minutes. Stir in horseradish and season with salt and pepper.
• Remove meat to a heated serving platter. Strain stock through a fine sieve and add nutmeg and salt to taste. Reserve stock. Toss vegetables and bones. Slice meat across the grain and pour a little stock over it; garnish with chives.

HORSERADISH SAUCE II

Steps:

• Pour cream into the container of a blender. Blend on low speed for a minute to thicken slightly. Add blue cheese gradually, then add horseradish and mustard, and blend well. Pour into small sterile jars, and refrigerate for up to one week to blend flavors together.

TAFELSPITZ (AUSTRIAN BOILED BEEF) WITH APPLE-HORSERADISH

Steps:

• Char onion on cut side over open flame or by placing cut-side down in cast-iron skillet over high heat. Place in 16-quart stockpot with carrots, parsnip, celery root, celery, leek and beef bones. Add 8 quarts cold water. Bring to boil, and cook 10 minutes, skimming constantly. Add beef, allow to boil 5 minutes and skim.
• Reduce heat to simmer, and cook, skimming from time to time, 1 hour. Add 1 tablespoon sea salt, peppercorns, bay leaves and garlic. Tie herbs together, and add. Continue simmering 1 to 1 1/2 hours, until meat is very tender.
• While meat is cooking, mix horseradish and apple with lemon juice, and set aside.
• Remove meat from pot, and cover with foil. Line large sieve or colander with cheesecloth or linen napkin, and place over very large bowl. Pour in contents of pot. Do not press liquid from vegetables. Transfer strained broth to 6-quart saucepan.
• Set carrots, parsnip, celery root and celery stalks aside. Discard everything else. Peel and dice carrots, parsnip and celery root. Dice celery stalks. Set aside.
• Gently reheat broth. Add salt to taste. Serve some of the broth as a first course, with diced celery root, parsnip and celery stalks. Then serve meat. If it needs to be reheated, steam briefly over remaining broth. Slice meat 1/2-inch thick across grain. Place in soup plates, with diced carrots, moisten with hot broth, and top with apple-horseradish, sea salt and chives. Serve.