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Beef in Horseradish Sauce Recipe - Slovenian Govedina v Hrenovi Omaki


Slovenian Beef in Horseradish Sauce

Slovenian Beef in Horseradish Sauce

© 2009 Barbara Rolek licensed to About.com, Inc.
This recipe for Slovenian beef in horseradish sauce or govedina v hrenovi omaki is adapted from "The Food and Cooking of Slovenia" by Janez Bogatej (Anness Publishing Ltd., 2008). It's a prime candidate for leftover roast beef or chicken (kokos v hrenovi omaki or piscanec v hrenovi omaki) or ham (sunka v hrenovi omaki). It's prepared many ways and is similar to Croatian kvrgusa, except the latter uses an egg-custard batter.

Freeze leftover egg whites and save for leftover egg white recipes.

Here is a larger photo of beef in horseradish sauce.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 6 servings Slovenian Beef


  • 2 pounds leftover roast beef, cubed or sliced
  • 1 cup cold beef stock
  • 2 tablespoons red wine or red-wine vinegar
  • 2 tablespoons prepared horseradish
  • 1 cup sour cream
  • 2 large egg yolks
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 1/4 cup sharp grated cheese like kashkaval or Parmesan


  1. Heat oven to 350 degrees. Place beef in a shallow casserole dish. In a medium bowl, combine beef stock, wine and horseradish. In a separate medium bowl, fork blend sour cream, egg yolks and flour. Pour the sour cream mixture into the beef stock mixture and combine well. Adjust seasonings.

  2. Place casserole dish on a sheet pan to catch any drips. Pour sauce over beef. Sprinkle with grated cheese. Bake 30 minutes or until cheese is lightly browned and bubbly.
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