Semmelkren (Bread-Horseradish Sauce)
19.04.2018
4 Servings
- 4 rolls
- 50 g butter
- 375 ml beef soup
- salt
- pepper
- sugar
- 5 TBL grated horse radish
- 2 packages saffron threads soaked in lukewarm water
- Cut off the crust of the rolls and slice.
- Panfry rolls in melted butter.
- Pour in broth, let boil for 2 minutes.
- Season with salt, pepper and sugar. Season to taste with grated horseradish and saffron.