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Steirische Krenfleisch mit Semmelknödel
A classic Styrian dish featuring tender boiled beef served with a creamy, horseradish-infused sauce and traditional bread dumplings (Semmelknödel). This comforting meal highlights the pungent kick of fresh horseradish, balanced by the richness of the beef and the soft dumplings.
🧂 Składniki
- 800 g Beef (e.g., chuck roast or brisket)
- 1 large Onion(quartered)
- 1 medium Carrot(peeled and roughly chopped)
- 1 piece Celery stalk(roughly chopped)
- 1 piece Bay leaf
- 5 pieces Peppercorns
- 1 tbsp Salt
- 50 g Butter
- 50 g All-purpose flour
- 400 ml Beef broth or cooking liquid
- 150 ml Heavy cream
- 50 g Fresh horseradish(grated)
- 1 tbsp Lemon juice
- 2 tbsp Chives(chopped, for garnish)
- For Semmelknödel:
- 4 pieces Stale white bread rolls (Semmeln)(cubed)
- 200 ml Milk(warm)
- 2 large Eggs
- 0.5 small Onion(finely chopped)
- 1 tbsp Butter
- 1 tbsp Fresh parsley(chopped)
- 0.5 tsp Salt
👨🍳 Instrukcje
- 1
Place the beef in a large pot. Add the quartered onion, chopped carrot, celery stalk, bay leaf, peppercorns, and salt. Cover with cold water and bring to a boil. Skim off any foam that rises to the surface. Reduce heat, cover, and simmer gently for about 2 to 2.5 hours, or until the beef is very tender.
💡 Wskazówki profesjonalistów: Using a good cut of beef for boiling is key to tenderness. - 2
While the beef is cooking, prepare the Semmelknödel. In a bowl, combine the cubed stale bread rolls with warm milk and let soak for about 15 minutes. Sauté the finely chopped onion in 1 tbsp butter until translucent, then add it to the bread mixture. Whisk in the eggs, chopped parsley, and salt. Mix well to form a cohesive dough. If the mixture is too wet, add a little more bread or a tablespoon of flour. Let rest for 10 minutes.
- 3
Bring a large pot of salted water to a gentle simmer. With wet hands, form the Semmelknödel mixture into balls (about 5-6 cm in diameter). Carefully place the dumplings into the simmering water. Cook for about 15-20 minutes, turning occasionally, until they are firm and cooked through.
💡 Wskazówki profesjonalistów: Do not boil vigorously, as this can break the dumplings. - 4
Once the beef is tender, remove it from the cooking liquid. Strain the cooking liquid and reserve about 400 ml for the sauce. Let the beef cool slightly, then slice it against the grain into serving portions.
- 5
To make the sauce, melt 50g butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, but do not let it brown significantly.
- 6
Gradually whisk in the reserved beef broth and the heavy cream until smooth. Bring to a simmer and cook for about 5 minutes, stirring, until the sauce thickens.
- 7
Stir in the grated fresh horseradish and lemon juice. Season with salt to taste. The amount of horseradish can be adjusted to your preference for spiciness.
💡 Wskazówki profesjonalistów: Add horseradish at the end to preserve its pungent flavor. - 8
Arrange the sliced beef on serving plates. Spoon the creamy horseradish sauce generously over the beef. Serve immediately with the Semmelknödel and garnish with chopped chives.
💡 Wskazówki profesjonalistów: Warm the sliced beef briefly in the sauce if desired.
💡 Wskazówki profesjonalistów
- ✓Use good quality, fresh horseradish for the best flavor. Pre-grated horseradish from a jar can be used in a pinch, but the flavor is less vibrant.
- ✓The bread for the dumplings should be at least a day old to absorb the milk properly without becoming mushy.
- ✓The cooking time for the beef can vary depending on the cut; ensure it's fork-tender before proceeding.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Some recipes include a tablespoon of Dijon mustard in the sauce for added depth.
- A pinch of nutmeg can be added to the Semmelknödel mixture.
- For a lighter sauce, use milk instead of heavy cream, though it will be less rich.