Horseradish has a special place in Austrian sauces and accompaniments – whether it is served freshly grated or as a sauce, it is always popular in Austrian cuisine. Warm Semmelkren (breadcrumb horseradish) is often served with Tafelspitz (boiled beef) in Austria, another classic dish, but is also a filling accompaniment with other meat dishes and is easy to make, too.
- 3 bread rolls (stale, cut into small pieces)
- 2 tbsp butter
- beef soup (according to taste)
- A few saffron threads
- 60 g horseradish (grated)
- 60 ml double cream
- 1 egg
Directions for Semmelkren
- Thinly chop bread rolls and place in a pot. Mix in butter and as much beef soup as necessary to create a thick sauce.
- Add a few saffron threads, grated horseradish and cream and bring to the boil.
- Quickly mix in egg but ensure it is no longer boiling. Finally, season to taste the Semmelkren.
GOES WILL WITH Tafelspitz.
Do not use ready-made bread cubes – bread rolls with the crusts removed give a better taste and a nice white colour.