Apfelkren Austrian Horseradish Sauce Recipes

APFELKREN - AUSTRIAN HORSERADISH SAUCE

Steps:

• Stir 1T of the lemon juice into the grated horseradish (to stop it going brown). If using prepared horseradish skip this step.
• Grate the apple & mix with the horseradish and the remaining 1T of lemon juice.
• Add salt & sugar to taste & leave to stand for 10 minutes.
• Lightly beat the double cream & fold in the sour cream until combined.
• Mix this into the horseradish mixture & serve.

GROUPER & HORSERADISH SAUCE

Steps:

• Place bell pepper in a 9-inch pie plate, cover w/ plastic wrap & vent, microwave on high 2 minutes, remove & set aside.
• Wipe pie plate.
• Quarter fish, arrange in pie plate, sprinkle with pepper; top with bell pepper and onion.
• Microwave, uncovered, on high 7-8 minutes until fish flakes easily.
• Drain & cover.
• Combine salad dressing and next three ingredients in 1-cup glass measure; stir.
• Microwave on high for 1 minute.
• Serve sauce with fish and garnish with lemon wedges.

AUSTRIAN TAFELSPITZ WITH APPLE-HORSERADISH SAUCE (EMPEROR'S BOILED BEEF)

Steps:

• Rinse beef bones and place in a large pot, cover with water, add salt to taste, and bring to a boil. Add beef roast and bring back to a boil, making sure roast is covered by water. Skim frothy liquid several times if necessary. Reduce heat and let simmer for 1 hour.
• Stir onions, carrots, celery, leek, garlic, parsley, bay leaf, and more salt to soup. Bring to a boil, skimming off froth on top as necessary.
• Cover and continue to simmer until beef can be easily pierced with a sharp knife point, about 2 hours.
• During the last half hour of cook time, prepare apple-horseradish sauce. Place apples in a small saucepan and add sugar and vinegar. Cook over low heat for 10 to 12 minutes. Let cool, about 5 minutes. Stir in horseradish and season with salt and pepper.
• Remove meat to a heated serving platter. Strain stock through a fine sieve and add nutmeg and salt to taste. Reserve stock. Toss vegetables and bones. Slice meat across the grain and pour a little stock over it; garnish with chives.