Vienna-Style Beef Plate with Cooked Salad

Ingredients

• 1 kg lean beef (stew meat)
• 1 onion
• 1 bundle soup greens
• 1 bay leaf
• 3 rolls (from yesterday)
• 250 ml milk
• 1 Garlic clove
• 2 hard‑cooked egg yolks
• 0.13 l oil
• 3 tbsp white wine vinegar
• Salt
• pepper (ground)
• 1 pinch sugar
• 3 tbsp sour cream
• 2 bundles chives
• 1 large romaine lettuce
• 2 tbsp butter
• 1 tbsp flour

Instructions

1. 1.

   Bring 2.5 L water to a boil in a large pot. Add the onion, soup greens and bay leaf. Rinse the beef, pat dry, place it in the water and simmer for about 1½–2 hours.

2. 2.

   Slice the rolls. Soak them in a bowl with milk for at least half an hour. Rinse a second bowl with a peeled garlic clove. Add the soaked rolls and hard‑cooked egg yolks to the bowl and puree finely with an immersion blender. Slowly whisk in the oil, then season with vinegar, salt, pepper and a pinch of sugar.

3. 3.

   Stir in the sour cream and finely chopped chives. Clean the lettuce, cut into finger‑wide strips, rinse thoroughly, let drain, then blanch in boiling water for 1 minute. Drain, rinse cold and allow to dry. Melt butter in a saucepan, add flour, slowly pour in 250 ml of beef broth while whisking vigorously, then simmer gently for 2–3 minutes. Add the lettuce strips and season with salt and pepper.

4. 4.

   Slice the cooked beef into portions, drizzle with hot broth, and serve on warmed plates alongside the cooked salad and chive sauce.