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.

Metainformationen

Ingredients

  • 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
  • salt

Directions for Semmelkren

  1. Thinly chop bread rolls and place in a pot. Mix in butter and as much beef soup as necessary to create a thick sauce.
  2. Add a few saffron threads, grated horseradish and cream and bring to the boil.
  3. Quickly mix in egg but ensure it is no longer boiling. Finally, season to taste the Semmelkren.

GOES WILL WITH Tafelspitz.

Austrian Tafelspitz requires good beef, a few vegetables, aromatic seasoning and plenty of water for cooking.
Austrian Tafelspitz requires good beef, a few vegetables, aromatic seasoning and plenty of water for cooking. Here we show you how to recreate the Original.

TIP

Do not use ready-made bread cubes – bread rolls with the crusts removed give a better taste and a nice white colour.