Beef with horseradish sauce
Tibetan noodles
- 60O GRAM BEEF FOR STEWING
- 50 GRAM BUTTER
- 200 GRAM MUSHROOMS, sliced
- 1 ONION, chopped
- 1 CUP CRÈME FRAÎCHE
- 1 EGG
- 1 TBSP HORSERADISH, grated
- 500 GRAM NOODLES
- 2 CLOVES GARLIC, chopped
- PIECE OF GINGERROOT, grated
- 4 TOMATOES, in cubes
- 3 CUPS VEGETABLE STOCK
- 200 GRAM SPINACH LEAVES
- 1 ONION, chopped
- 1 TSP PAPRIKA POWDER
Heat the butter in a frying pan until it is brown and fry the beef brown on all sides. Add a cup of boiling water and pepper and salt to taste and simmer for two hours. Take the meat out and cut it in strips. Stir fry the onion 3 minutes, add the mushrooms and stir fry 5 minutes on high heat. Add the beef, the crème fraîche and the horseradish and bring this to the boil. Simmer for 15 minutes more. Finally add the egg.
Stir fry the garlic and the onion for 5 minutes. Add the stock, the paprika powder and the ginger, bring this to the boil and simmer 5 minutes. Add the noodles and simmer five minutes more. Finally add the spinach and the tomato and simmer 2 minutes until the spinach has shrunk.
On the 28th of March, "Serf Liberation Day" is celebrated. According to the Chinese, when they threw out the Tibetan government in 1959, the population was freed from feudalism. Click on culinary calendar for more links between cooking and celebration.
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