Season beef and fry briefly on all sides, pour a little boiling hot water. Roast with the chopped onion in the tube for 2 hours, gradually adding boiling water. Clean the horseradish root and apple and grate finely (horseradish grating can only be done in the open window or in the immediate vicinity of the oven!) Season the sauce with Maggi seasoning, salt and freshly ground pepper and bring to the boil with the grated horseradish and the apple. Depending on the desired thickness, thicken with breadcrumbs and finish with whipped cream. Raw dumplings taste good with it, if necessary (!) also boiled potatoes. Variation: If you don’t want the Krensosse to be quite “biting”, prepare it in the following way: From 30 to 40 g of butter and a heaped tablespoon of flour you prepare a roux which you pour on with about 1/2 1 of the beef broth and let it boil well. Next, add the raw, grated horseradish by the teaspoonful until the horseradish sauce, which must not make any more, has the desired spiciness. You still taste with a tiny bit of any soup seasoning and perhaps add a little bit of sweet cream.
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