WEISSES  SCHERZEL  mit  ESSIGKREN  und  DILL-STAMPFKARTOFFELN  

Beef with Vinegar-Horseradish and Dill-Mashed Potatoes

600g boiled beef (stewing steak),
5 tbsp. horseradish
vinegar, salt, sugar
5 big potatoes
3 tbsp. butter
3 tbsp. dill (chopped)

 

 

Mix a marinade with water, vinegar, sugar and salt. Heat marinade until lukewarm. Cut beef into thin slices and let them simmer into the marinade. Sprinkle with 2 tbsp. horseradish. Peel and quarter potatoes and cook them in salted water until tender. Strain them, add butter and dill and mash them. Season to taste with salt. Arrange beef on warmed plates, sprinkle with the rest of horseradish and serve with mashed potatoes.

 

     
     
 

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