Instructions

Slice the beef, gently pound, season with salt and pepper.

Heat oil in a pan and sear the meat on both sides until browned. Set it aside.

Add sliced onion to the pan, sauté until golden brown, and sprinkle with flour.

Add horseradish, mix, and pour in beef broth. Return the meat, add bay leaf, and simmer covered over low heat for about 1.5 hours until tender.

Add a little water as needed while simmering.

Side dish

Boil potatoes in salted water, drain, add butter and chopped parsley. Mix well and serve warm with the meat and sauce.

Linda's tip

If you want the sauce to be creamier, add a spoon of cream at the end. And if you like a slightly spicy tone, you can also add a bit of Dijon mustard with honey - it will beautifully enhance the meat's flavor.

Tip

Tip: This dish is also great for a Sunday lunch. And if there are leftovers, it tastes even better the next day – the sauce settles beautifully. I recommend a glass of dry red wine.