Cut the meat and potatoes the same size (about 1.5 – 2 cm), dice the vegetables. Then fry the meat until hot. Add the vegetables and fry. Deglaze with broth and season. Simmer for 20 minutes.
Now add the potatoes and cook for 1/2 hour at medium heat. Finally, stir in horseradish, sugar and a squeeze of lemon juice. Dose the horseradish according to sharpness and/or preference. Serve with green salad and a dry Riesling or Silvaner (preferably from Hohenlohe! ).
