John Myers
Ingredients for 4 servings:
- 1 kg potato(s), floury
- 500 g beef, for cooking or salted meat or smoked pork belly
- 1 onion(s)
- 2 carrots
- 2 bay leaves
- marjoram
- salt and pepper
- Sauerkraut, ready cooked
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
in my grandmother’s style, is a typical recipe from Upper Lusatia
Bring a large pot with 2 liters of water to a boil. In the meantime, wash and dry the meat and add it to the boiling water. Add the bay leaves and marjoram, and if using beef, a little salt and pepper. After about 1 hour, add the quartered onion and sliced carrots. When the meat is tender, remove it and chill. Let the broth reduce slightly and season with salt and pepper if desired. Boil the peeled potatoes in salted water until soft, drain, and mash. Gradually add a little hot meat broth. Cut the meat into small cubes and heat it up again in the broth. To serve, place the mashed potatoes (we call them “Mauke”) in a deep plate. Use the rounded side of a ladle to make a nice hole in the “Mauke” (potato mush), place the meat in this hole (a “Teichel” or “Teichel”), pour a generous amount of meat broth over it, and arrange sauerkraut around the edge. Eat with a soup spoon.
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