Chop onion very finely. Heat butter and fry onion until translucent. Dust more and stir until light yellow. Gradually add the hot beef broth, gently simmer for 8 min at low temperature.
Add horseradish, juice of one lemon and sugar and stir sauce until smooth. Finally add the whipped cream.
Remove the saucepan from the heat and season the sauce with salt and freshly ground pepper.
Related Recipes:
Beef GoulashFor the beef goulash, cut the meat into cubes. Finely chop or press the garlic and mix together with the...
Salon BeuschelFor the salon scallop, remove the trachea and esophagus from the calf’s lungs, water them well, piercing...
Spaetzle with Ham on Wild Garlic Gorgonzola SauceFor the spaetzle with ham and wild garlic Gorgonzola sauce, mix the flour with a teaspoon of salt and sift...
Kohlrabi Mince GratinHeat the oil in a frying pan and fry the mince until it is crumbly. Chop the onion very finely and sauté with...
Barley Soup with VegetablesThe rolled barley covered by water to swell for about 12 hours. Drain and simmer in 2/3 of the beef broth for...
Zucchini Rice LoafFor the zucchini rice loaves, bring the vegetable broth to a boil, stir in the rice and simmer, covered, over...
Buckwheat Patties on Caramelized Paprika CabbageFor the buckwheat patties on caramelized paprika, peel and finely chop the onion. Heat the oil and fry the...
Farfalle with Tuna and PeppersFor the farfalle with tuna, bring the water to a boil and stir in the diced vegetables. Add the pasta to the...
Pine Nut Risotto with Tomatoes and HerbsPeel and finely dice the shallots. Roast the pine nuts in a frying pan without fat until golden brown. Heat 20...
Kaiserfleisch with Creamed Green Beans and Potato PancakeFor the imperial meat, in a medium saucepan, bring the imperial meat to a boil, covered with water. Add...