Updated: Apr 18
When I think of Austria, I immediately think of The Sound of Music. (Do you hear that? The faint notes of "Edelweiss" are in the air.) The meal I made had nothing to do with The Sound of Music except for the fact that they are as Austrian as you can get, LOL.
So for Austria I did not make a wiener schnitzel (I wasn't in the mood for labor-intensive frying); I instead made Tafelspitz mit Meerrettichsoße: Rezept nach Omas Art | Liebenswert Magazin (liebenswert-magazin.de) (braised beef with leeks and onions, served with boiled potatoes and horseradish sauce). (I cannot even pronounce this dish - how much more Austrian can I get???)
Here are my ingredients and veggie prep. Tip with leeks - wash them in a bowl of water and make sure you use your fingers to separate the rings - they're full of sand, y'all. You don't want to eat that.
Piled the leeks with parsnips and onions and the beef and peppercorns and let 'er cook.
Here she is, all cooking down. Note the boiled potatoes I got in the background.
Here is a roux-based (flour and butter and cooked a little 'til it don't taste like flour no more) horseradish cream sauce.
Here is the end result!!!
I'm not going to lie, y'all - my schedule was so out of whack that I did not eat this day of. I also realized day of that I had no horseradish. So a couple of days later, I bought horseradish, added it to the sauce, and served 'er up.
The roast beef was chewy and savory; it was kept nice and wet with both the beef broth and the creamy horseradish sauce. The sauce wasn't spicy as you'd expect; it was warm and a great complement to the potatoes and beef.
Day made: 1/22/2022, Saturday
Day post made: 2/8/2022, Tuesday
Would I make it again? 7/10 - I'm not the biggest fan of horseradish, and I need to learn how to make beef roast tender; I enjoyed the leeks and the broth, though!