Oksekød med Peberrod

Description
Boiled beef with horseradish
 * Serves 6

Ingredients

 * 1 onion
 * 1 carrot
 * 1 bay leaf
 * 1 teaspoon salt
 * ¼ teaspoon pepper
 * 4½ pounds boiling beef
 * 1½ tablespoons flour
 * 1 cup sour cream
 * 1 tablespoon fresh horseradish
 * 1 teaspoon vinegar
 * salt
 * pepper
 * 4 large potatoes
 * 1 teaspoon salt
 * 2 eggs — beaten
 * ½ cup flour — sifted
 * ½ cup dry bread crumbs
 * ½ cup melted butter

Directions

 * 1) Slice onion and carrot.
 * 2) With other ingredients except the flour, place with the boiling beef in a kettle with enough water to cover.
 * 3) Let simmer 4 hours on top of the stove until tender.
 * 4) Remove fat from top of broth when cooled.
 * 5) Add flour to fat to make a smooth paste.
 * 6) Add 1 cup of the broth from the pan and cook, stirring, until thick.
 * 7) This is to be served as gravy for plain boiled potatoes.
 * 8) Slice the boiled beef and serve with: horseradish sauce mix all ingredients together, chill, and serve cold over cooled beef.
 * 9) For an unusual mixture of hot and cold, accompany the beef with: potato dumplings cook potatoes in their jackets until done.
 * 10) Peel and put them through a ricer, or mash them, while hot.
 * 11) Salt and let cool.
 * 12) Add eggs and mix well.
 * 13) Add the flour and work with the fingers until dough is smooth.
 * 14) If too moist, add a little more flour to make it firm enough to form a dozen or more dumplings, depending on their size.
 * 15) Drop the dumplings into a kettle of boiling water or into boiling stock if you have some left from the liquid the beef was boiled in.
 * 16) Cover and let cook 15 minutes.
 * 17) Brown the bread crumbs in the melted butter.
 * 18) Pour the buttered crumbs over the dumplings.