Name: Beef in Horseradish Sauce (Floured, Braised in Horseradish Sauce)
Prep time: 120 min
Cook time: 120 min
Total time: 120 min
Yield: 4 portions
Cuisine: Slovak
Ingredients: 800 g Beef hind; 1 ČL Salt; 1/2 ČL Black pepper; 1 ČL Sweet red paprika; 1 PL Oil; 1 KS Onion; 2 strúčik Garlic; 1 PL All-purpose flour; 250 ml Broth; 200 ml Cooking cream; 1-2 PL Whole grain mustard; 1 ČL Dijon mustard; 1/2 ČL Ground caraway; 1 ČL Lemon Juice; Salt; Ground black pepper; Rice

Instructions

Meat browning

Cut the meat into equal cubes, season with salt, pepper, and paprika. Heat oil in a pan and brown the meat well on all sides. Important: work in batches, do not let water escape. Set the meat aside.

Sauce base

In the same pan, brown the onion until golden. Add garlic, stir briefly. Add 1 tbsp flour and sauté for a minute until the raw taste disappears.

Braising

Pour in broth, stir, add the meat and horseradish. Cover and braise over low heat for 90 - 120 minutes until the meat is tender. (In a pressure cooker only 35 minutes.)

Horseradish sauce

Add full-fat and Dijon horseradish. Pour in cream and let it gently simmer for another 8-10 minutes to thicken the sauce. Finally, season with lemon juice - it beautifully enhances the flavor.

Serve with rice as a side dish. The combination is great :)

Chef's Tip

For a truly rich sauce like 'from grandma's', add a spoon of butter at the end - the sauce will gain shine and creaminess. And if you want it extra horseradishy, add a bit of Dijon directly on the plate just before serving.