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Doesn’t it look healthy and delicious? The green sauce is one of the most popular dishes from Frankfurt you cannot find in any other state of Germany! Although the recipe exists 2000 years, the first time it was mentioned in the cooking book from Wilhelmine Rührig in 1860.

It was one of the favorite dishes of Johann Wolfgang von Goethe, why wouldn’t it become one of yours?;)

That was one of the first meals I had in Frankfurt Sachsenhausen when I moved here two years ago. Just today I had a chance to watch Matthias preparing it with Tafelspitz (cooked beef) and boiled potatoes. He learned it from his grandmother when he was still a little boy.

Let’s see how the old generation is preparing this delicious meal!

Frankfurt’s green sauce with cooked beef

Course Main Dish
Cuisine German
Prep Time 1 hour
Total Time 1 hour
Servings 2 people

Ingredients

Cooked beef - Tafelspitz

  • 400 g beef boiled beef topside
  • 1 cube beef stock
  • 6 potatoes medium
  • vegetable for cooking the stock

Green sauce

  • 200 g green herbs borage, chervil, cress, parsley, salad burnet, sorrel, chives
  • 400 g sour cream
  • 1/2 lemon (juice)
  • 4 eggs cooked
  • salt
  • sugar

Instructions

Green sauce

  1. Wash herbs, remove stems and put them and the eggs through a chopping machine. I you don´t have one, chop the herbs finly.
  2. Combine the mixture with sour cream, lemon juice, a little bit of salt and sugar.

Boiled beef

  1. Put the beef in salty, boiling water and cook it with vegetables and stock for an hour.
  2. Before serving cut it in 0,5cm thick slices

Side dish

  1. Peel the potatoes and cook them in salty, boiling water for 20 minutes.

Going to Frankfurt, Germany? Check out this grocery shopping tour for traditional food and drinks from Frankfurt that you can enjoy back home with your families and friends!

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Author

I am a Web Designer & Developer on a daily basis. Travelling and cooking sre my biggest hobbies and thats how I spend the most of my free time. Discovering new cultures and most of all - new eating culutres has been a lot of fun and I am always looking forward to cooking something traditional from every part of our planet.

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