Beef Cooked with Vegetables, served with Horseradish

PREPARATION:

Boil the beef in water with the addition of beef, bay leaf and pepper.

In the middle of the cooking, add carrot, celery, parsley and fire onion and peeled potatoes (make sure the vegetables and potatoes are not overcooked and possibly removed beforehand).

At the end of cooking, when the meat is almost soft add the cabbage.

For the last 2-3 minutes of cooking, throw thawed peas.

When the vegetables are soft, drain them from the Rosola, cool and cut: carrots and celery slices, celery and cabbage. Throw onions

Remove the beef after slicing and sliced.

Centrally on a deep plate lay all the vegetables in the form of a cone, put on a slice of beef, and around the potatoes crossed in half.

Complete the dish with a small amount of essence, chopped by a dense sieve of hot Rosola and a sprinkle of parsley.

Squeezed from the excess horseradish vinegar, combine with the cream and serve in a separate dish.