Upper Lusatian Deichelmauke

Ingredients for 4 servings:

• 500 g beef
• 1 bunch of roots
• 2 bay leaves
• salt and pepper
• 3 onions
• 1 kg potatoes
• ¼ liter of milk
• 150 g bacon
• Butter, for frying
• 500 g sauerkraut (cooked)
• Pepper, whole
• marjoram

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the meat with the finely chopped root vegetables, 1 chopped onion, 1 bay leaf, marjoram, pepper, and salt. Then remove the meat from the broth, let it cool, cut it into cubes, add them back to the broth, and bring it back to a boil briefly. Boil the peeled potatoes in salted water, drain, then mash them and beat them with the milk until mashed. Dice an onion and about 100g of bacon, season with marjoram, and fry in a little butter. Stir both into the mashed potatoes and season with salt. Cook the sauerkraut with 1 bay leaf and peppercorns for 20 minutes. Dice an onion and 50g of bacon, fry them in butter, and add them to the sauerkraut. Finally, season with marjoram. Transfer the mashed potatoes to plates. Use a tablespoon to make a hollow in the center of each dish, add the beef and broth, and serve with sauerkraut. Mauke & Abern (Maulke & Abern) In Upper Lusatia, potatoes, known locally as Abern, are also served in many different forms. One of the dishes made with Abern is Mauke – mashed potatoes. However, the Upper Lusatians mix the Mauke with meat broth instead of milk. By making a depression in the mash and pouring the broth into it, they create a Deichelmauke (deichelmauke).