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Ingredients:
600 g topside beef
1 midsize onion
250g carrots
4 tbsp. horseradish paste
enough salt and pepper
250 ml beef stock
1oo ml cream
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enough cornstarch until the gravy becomes thick enough
lingonberry jam (or cranberry jam) optional
1 teasp. sunflower oil
Preparation:
1. Cut the onion into fine dices, cut the cleaned carrots in fine slices and fry both in a deep pan.
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Ingredients for 3 servings:
1 kg topside beef ( or horse meat)
1 tbsp. oil
marinade:
1/2 l water
1/4 l red wine vinegar
1 teasp. salt
3 midsize onions
1 carrot
5 cloves
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10 juniper berries
10 black peppercorns
1/2 teasp. mustard seeds
2 bay leaves
1 knife point coriander and majoram
1 teasp. rosemary
gravy:
200 g raisins
50 g currants
2 midsize onions
1 tbsp. sugar beet molasses
100 ml cream
Preparation:
1. Boil all the marinade ingredients for 5 minutes, cool it down. Put the meat into a large bowl and baste it with the marinade.
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