🥗 Viennese Boiled Beef with Warm Cabbage Salad

Name: Viennese Boiled Beef with Warm Cabbage Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg lean beef (soup meat); 1 onion; 1 bunch soup vegetables; 1 bay leaf; 3 rolls (from the previous day); 250 ml milk; 1 clove of garlic; 2 hard-boiled egg yolks; 0.13 l oil; 3 tbsp white wine vinegar; salt; pepper (from the mill); 1 pinch sugar; 3 tbsp sour cream; 2 bunch chives; 1 large romaine lettuce; 2 tbsp butter; 1 tbsp flour

985 kcal · 30 min · 4 servings

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Ingredients

1 kg lean beef (soup meat)
1 onion
1 bunch soup vegetables
1 bay leaf
3 rolls (from the previous day)
250 ml milk
1 clove of garlic
2 hard-boiled egg yolks
0.13 l oil
3 tbsp white wine vinegar
salt
pepper (from the mill)
1 pinch sugar
3 tbsp sour cream
2 bunch chives
1 large romaine lettuce
2 tbsp butter
1 tbsp flour

Instructions

1. Pour 2.5 liters of water into a large pot and bring it to a boil.
2. Add the onion, the vegetable stock mix, and the bay leaf to the boiling water.
3. Rinse the meat, pat it dry with a kitchen towel, and place it in the water.
4. Let the meat simmer gently on low heat for between 1.5 and 2 hours.
5. Meanwhile, slice the bread rolls into thick pieces.
6. Soak the bread slices in a bowl with the milk for at least 30 minutes.
7. Rub a small bowl with the peeled garlic clove to distribute the flavor.
8. Remove the soaked bread from the milk and add it to the garlic bowl along with the yolks of the hard-boiled eggs.
9. Puree the mixture very finely using an electric hand blender.
10. Stir the oil slowly into the mixture until it is well combined.
11. Season the sauce with vinegar, salt, pepper, and a pinch of sugar.
12. Stir the sour cream and the finely chopped chives into the sauce.
13. Clean the cabbage and cut it into finger-width strips.
14. Rinse the cabbage strips and let them drain well.
15. Place the cabbage in boiling water for 1 minute.
16. Drain the cabbage, rinse it with cold water, and let it drain again.
17. Heat the butter in a pot.
18. Add the flour to the hot butter and stir briefly.
19. Slowly pour in 250 milliliters of the meat broth and whisk until no lumps remain.
20. Let the sauce simmer on low heat for 2 to 3 minutes.
21. Add the prepared cabbage strips to the sauce.
22. Season the cabbage with salt and pepper.
23. Slice the cooked beef into thin pieces.
24. Drizzle the meat slices with a little hot broth.
25. Serve the meat on pre-warmed plates together with the warm cabbage salad and the chive sauce.

Nutrition per serving

kcal: 985
Protein: 61 g · Fett/Fat: 67 g · Carbs: 35 g