Viennese beef in sauce and with horseradish

Pour hot water with salt, herbs, bay leaf, onions, cloves, garlic and sugar. Bring to a boil, reduce heat and cook, removing the foam. Cut the onion in half, put it in a hot pan with a split and brown. When the meat reaches semi-readiness, put the onion in the broth. In a pan, melt the butter, fry the flour, add the meat broth and cream and mix with the horseradish. Cut the finished meat into portions, side with boiled potatoes, pour over the sauce. Use the broth as a first course.