You will need
    • For boiled beef:
    • 500 grams of meat;
    • 800 g of potatoes;
    • 2 carrots;
    • 1 leek (or 1 onion);
    • turnip;
    • spices;
    • salt.
    • For sauce with horseradish:
    • tablespoon of flour;
    • 2 tablespoons of grated horseradish;
    • 0.5 cups of sour cream;
    • 2 tablespoons of vinegar;
    • butter;
    • spices;
    • salt.
Boiled beef. Rinse well the beef, put one piece (no more than 2 kg) in a pan and pour hot boiled water so that it just covered the meat. Cover the pan and put on fire. When the water boils, remove the foam with a slotted spoon, reduce the heat and cook the beef for two to two and a half hours.
Peel, wash and cut into slices all the vegetables except potatoes. Half an hour before end of cooking the beef add the broth, turnips, carrots, the white part of the leeks (or sliced onions). You can also put 20-40 grams of celery, parsley root or parsnip, two Laurel leaves, pepper, which you can replace with 5-10 g of red pepper. Salt.
When meat and vegetables are ready, carefully drain the broth (you will need it to prepare the sauce with horseradish), and a pot of boiled beef cover.
Peel, wash and boil the potatoes.
Before serving, warm the meat in the remaining broth. Then cut into small slices, place on a dish, add the boiled potatoes and cover with gravy horseradish.
Sauce with horseradish. Fry a tablespoon of flour with a tablespoon of butter, dissolve a glass of hot broth received when cooking beef, add sour cream, mix well and cook on low heat for five to ten minutes.
Prepare the horseradish. To do this: put in a small pot or pan two tablespoons of butter and the same quantity of grated horseradish and lightly fry.
Pour one to two tablespoons of vinegar (the amount depends on the concentration) and the same amount of water or broth. Put one Bay leaf, a few peppercorns and place on a low heat to evaporate the liquid.
Cooked horseradish put in the prepared sauce, boil and removing from heat, add salt, add a knob of butter and stir.