Semmelkren
Austrian gourmet cuisine would be unthinkable without Semmelkren, especially with Tafelspitz. We show you how to prepare this classic side dish for beef and veal at home as well as in a fine restaurant.
People:For 4 persons
Cooking time:25 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Semmelkren
| 1 piece | Onion |
| 80 g | Clarified butter |
| 300 g | Bread cubes |
| 80 g | Horseradish, grated |
| 500 ml | Beef, chicken or vegetable stock |
| Some | Chives |
| 1 pinch | Salt |
Preparation steps
Fry the ingredients and deglaze
- Chop the onion into small cubes and sauté in clarified butter until translucent.
- Fry the bread cubes with 40 g of the horseradish, season with salt and gradually deglaze with the stock (not all the stock at once).
Mix the breadcrumb mixture
- Remove the pan from the heat and carefully mix the bread cubes with a rubber spatula so that they retain their consistency.
- Leave the mixture to stand.
- Add more stock depending on the desired consistency.
Garnish
- Garnish with the remaining horseradish and chives.
Tip: If you like, you can toast some bread cubes in a pan and then arrange the croutons on top of the horseradish. This creates a great crunchy effect!