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🍽️ Tafelspitz with Herb Sauce

700 kcal · 30 min

Ingredients

• 800 g Boiled Beef
• 1 Bay Leaf
• 2 tbsp Granulated Broth
• 1 tsp Saffron Threads
• 2 bunches Soup Vegetables (coarsely chopped)
• 1 Onion (coarsely chopped)
• 1.5 kg waxy potatoes
• 5 Eggs (hard-boiled and finely mashed with a fork)
• 3 tbsp Olive Oil
• 1 tsp Mustard
• 125 ml Yogurt
• 125 ml Sour Cream
• 2 tbsp Lemon Juice
• 1 Garlic Clove
• 1 Pickle (finely chopped)
• 1 Shallot (finely chopped)
• 1 tsp Sugar
• Salt
• Pepper (from the mill)
• 1 tbsp each Herb (e.g. Chives, Parsley, Cress, Basil, Dill, Tarragon, Lemon Balm)

Instructions

1. 1. Place the meat together with the vegetables, broth, and spices in a pot, fill with water, bring to a boil, and simmer on low heat for about 2.5 hours.
2. 2. Cook 1.5 kg potatoes in their skins.
3. 3. Mix one egg with oil, stir in lemon juice, yogurt, and mustard, then add the herbs, shallot, and pressed garlic, season with salt, sugar, and pepper, and finally stir in the sour cream.
4. 4. Slice the meat across the grain and serve together with the boiled potatoes and green sauce.

Nutrition per serving

• kcal: 700
• Protein: 41 g · Fett/Fat: 36 g · Carbs: 51 g