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Beef with horseradish sauce

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	time consuming/expensive
Number of people:	12
Ingredients:	3kg Tafelspitz 12 cattle bones 6 litres of water 6 stock cubes 3 bunches of soup vegetables 90g fat 90g flour 12 tablespoon fresh horseradish 900ml beef stock 600ml milk 3 egg yolks 1 pot of cream Salt

Preparation:

Wash the soup green and cut into cubes, then put it with meat and bones into a large pot. Cover it with water and add a stock cube. Boil everything, skim the foam and cook for 2 hours. Take off the stove and put 300ml of the broth into a bottle and pass it through a sieve. Clean, wash and grate the horseradish. Melt the fat, stir in the flour, then add the milk and broth. Next goes in the horseradish. Whisk egg yolks with the cream and quickly stir into the sauce. Boil the sauce for about 15 minutes. The longer you cook the sauce, the milder it will be. Remove the meat from the broth, cut into slices and pour the sauce over it. Serve with noodles or rice.