Pepparrotskött - Beef in Horse Radish Sauce

Yet another classic Swedish Husman dish, this time a tender beef with a creamy sauce gorgeously flavored with horse radish! As usual the meat will mind its own business on the stove, all you need to do except relax is peel the potatoes and finish the sauce.

serves 6

1.5 kg chuck, OR 1.75 kg brisket or shank

For the pot:

8 white peppercorns
1 large carrot (in pieces)
1 large onion (in pieces)
for each liter of water add 2 tsp salt


2-3 tbsp butter
3-4 tbsp flour
approx 3 tbsp grated fresh horse radish
1 tsp sugar (optional)
approx 6-7 dl liquid, including meat stock and 2 dl milk mixed with cream


Rinse the meat in cold water. Place it in a pot and enough water so that the beef is barely covered.

Bring to a boil. Skim off the foam and add carrot and onion and bring to a boil again, skim once more.

Add salt and peppercorns.

Let it simmer for 1.5 - 2 hours or until tender.

Make the sauce:

Melt the butter in a saucepan and add the flour, mix until combined and flor turns translucent. A little at a time, add stock + milk & cream mix.

Season carefully, for this dish it is crucial to get a balance between salt and a touch of sweet and the lovely horse radish flavor.

Cut the meat into slices or chunks and serve with the sauce, boiled potatoes and why not some boiled carrots. Offer extra horse radish as a condiment.

All I can say is you have to try this!


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