Classic boiled beef

For 4 people
  • 800 g boiled beef (beef from the hip)
  • 3 Onions
  • Salt
  • 2 bay leaves
  • 4 cloves
  • 1 TL black peppercorns
  • 750 g small potatoes
  • 2 EL Oil
  • 250 g low-fat salad cream (16% fat)
  • 150 g sour cream
  • 1 Bund Chives
  • whiter Pepper
105 minutes
Wash the meat and let it drain. Peel and halve 1 onion. Bring 1 1/2 liters of salted water with onions, bay leaves, cloves and peppercorns to the boil. Cover the meat and cook it over low heat for about 1 1/2 hours. Peel and wash the potatoes. Heat oil in a pan. Fry potatoes, turning frequently, for 25-30 minutes over medium heat. For the chive sauce, mix together the salad cream and sour cream. Wash the chives, pat dry and cut into rolls. Put something aside for garnish. Stir the rest into the cream. Season to taste with salt and pepper. Peel 2 onions and cut into rings. Onion rings with the potatoes 5 minutes before the end of the roasting timegive. Season with salt and pepper. Remove the boiled beef from the broth. Approx. Let rest for 5 minutes. Remove as much of the fat layer as possible. Cut the boiled beef into slices and serve with the potatoes and sauce. Sprinkle with the set aside chives. Salad tastes good with it
1 person approx:
  • 690 kcal
  • 2890 kJ
  • 41 g protein
  • 43 g fat
  • 33 g carbohydrates


Leave A Comment