Munich Soßfleisch (or sour beef or Böfflamott)

Ingredients for 4 servings:

• 4 slice(s) Tafelspitz or approx. 800 g
• 30 g butter
• 1 onion(s)
• 1 bunch soup greens, cleaned
• 1 tbsp flour (use carefully!)
• 1 jar beef stock
• White wine vinegar, as needed and to taste
• 2 bay leaves
• 3 allspice berries
• 2 carnations
• salt and pepper
• Sugar
• cream, a few tablespoons

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

a Munich version of Sauerbraten, very spicy and easy to prepare

Make a dark roux from butter, soup vegetables, and onions (both coarsely chopped (will be removed later), and flour. It’s done like this: Melt the butter, sauté the vegetables, dust with flour, and fry until dark brown. Pour in the beef stock (the whole jar) and stir with a whisk until no lumps remain. Season this basic sauce generously with vinegar, salt, pepper, sugar, bay leaves, allspice, and cloves. It should have a very strong flavor! Add the raw(!) meat and simmer gently for about 45 minutes. Remove the cooked meat. Strain the sauce through a sieve, season to taste, refine with cream, and return the meat to the pan until hot again. Serve. We serve it with bread dumplings (instructions here in the CK or on the back of the dumpling bread package) and glazed carrots. My grandmother made this gravy recipe exactly the same; it tastes divine. The highlight is that the meat is not seared; it becomes super tender and absorbs the flavor of the sauce well.