Lightly pound the Beiried, score the edges a tiny bit. Season both sides lightly with salt and season with pepper, coat one side thinly with mustard and dip in flour. Place Beiried with the floured side at the beginning in hot oil and roast until hearty brown. Turn over, roast until done, then remove and keep warm.
Pour wine over the roast residue and reduce a little. Add the soup and let it bubble up. Season the sauce a little, add freshly grated horseradish and sour cream and stir well.
Remove peel from potatoes and dice. In hot fat form, lightly fry, then season with salt. Turn several times to the other side and roast over medium heat until done.
Arrange Beiried with sauce on plates. Serve with roasted potatoes.
13.15 From : : Reinhard Fambri, 7083 Purbach
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