🇵🇱 Poland · Food
Sztufada in Horseradish Sauce
By eatmundo · August 4, 2026
🇵🇱 PLA classic refined Polish beef dish where tender brisket is slow-simmered and coated in a sharp, creamy horseradish sauce. This dish perfectly balances the richness of the meat with the pungent kick of fresh horseradish.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut the 800g of brisket into thick, manageable slices across the grain.
- 2
In a heavy pot, brown the meat in 10g of butter over medium-high heat until a crust forms, about 5 minutes per side.
- 3
Pour in 1 liter of broth, add the onion, and simmer on low heat for 90 minutes until the meat is fork-tender.
- 4
In a small pan, melt the remaining 20g of butter and whisk in 1 tbsp of flour to create a light roux, cooking for 1 minute.
- 5
Gradually stir in 200ml of heavy cream to the roux to create a smooth, velvety white sauce.
- 6
Grate the 100g of fresh horseradish finely and fold it into the cream sauce, seasoning with salt to taste.
- 7
Combine the cooked brisket with the sauce, letting it simmer together for 5 minutes so the flavors meld.
- 8
Serve immediately, ideally alongside boiled potatoes and a side of beet salad.
Frequently Asked Questions
Can I use store-bought horseradish?+
Freshly grated root is best for the authentic pungency, but a high-quality jarred version can be used if drained well.
What is the best cut of beef?+
Brisket or a well-marbled chuck roast is ideal, as they require slow cooking to break down the connective tissue.
How do I keep the sauce from curdling?+
Temper the cream by adding a little warm broth to it before pouring it into the pot, and keep the heat very low.
Can this be made in advance?+
Yes, it actually tastes better the next day as the horseradish mellows slightly and permeates the beef.
🇵🇱 PLMundo Match
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