Braised beef stuffed with horseradish (Troskinta jautiena su krienu idaru) from Please to the Table: The Russian Cookbook by Anya Von Bremzen and John Welchman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grated potato bake (Kugelis)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • IowanCorn on November 12, 2022

    A very filling dish, especially if you eat the vegetables along with the beef. I followed the advice in the heading of the recipe to just stir the horseradish paste into the pan drippings instead of stuffing it into the beef, mainly because cutting the stuffing holes halfway through the cooking of the roast seemed really messy. I also made this in my slow cooker, which lengthened the cooking time, but at the end, the bread and butter roast I was using was so tender I could cut it with my fork. I substituted potatoes for the parsnips and upped the carrots from 1 to 3. The roast and vegetables are very tasty with the horseradish sauce, giving it a unique flavor. I might do this one again.

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