Schulterscherzel Recipe
Slow-simmered prime beef flatiron, served with a creamy horseradish sauce, sautéed vegetables & potato schmarrn
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Ingredients
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Beef Preparation
Creamy Horseradish Sauce
Sautéed Vegetables
Potato Schmarrn
Method
Beef Preparation
- 1
Sear the Beef
Season the prime beef flatiron with salt and black pepper. In a large skillet, heat the olive oil over medium-high heat. Sear the beef for 3-4 minutes on each side until browned.
- 2
Slow Simmer
Transfer the seared beef to a slow cooker. Add the beef broth, fresh thyme, and crushed garlic cloves. Cover and cook on low for 6-8 hours or until the beef is tender.
Creamy Horseradish Sauce
- 3
Mix the Sauce
In a bowl, combine the sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and black pepper. Mix until smooth. Refrigerate until ready to serve.
Sautéed Vegetables
- 4
Sauté the Veggies
In a large skillet, heat the olive oil over medium heat. Add the carrots, bell peppers, and zucchini. Season with salt and black pepper. Sauté for about 10-12 minutes until the vegetables are tender.
Potato Schmarrn
- 5
- 6
Cook the Schmarrn
In a non-stick skillet, melt 2 tablespoons of butter over medium heat. Pour half of the potato mixture into the skillet and cook for 5 minutes until browned. Flip and cook for another 5 minutes. Repeat with the remaining mixture.
- 7
Serve
Once cooked, break the potato schmarrn into bite-sized pieces and serve alongside the beef, sautéed vegetables, and creamy horseradish sauce.