John Myers
Ingredients for 4 servings:
- 800 g potatoes
- 2 slices of Leberkäse, approx. 400 g
- 450 g mushrooms
- 1 large onion(s)
- 2 tbsp oil
- 1 tbsp flour
- 250 ml milk or water
- 1 tbsp vegetable broth, instant
- some parsley, chopped
- 150 g gherkins (cornichons)
- 2 tbsp mustard, medium hot (also grainy)
- Salt
- pepper, black
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Peel and wash the potatoes and boil in salted water for about 20 minutes. Cut the Leberkäse into strips. Clean and halve any larger mushrooms. Peel and halve the onion and slice thinly. Heat the oil in a large pan. Brown the Leberkäse on all sides, then remove. Add the mushrooms and onions and fry in the oil. Dust with flour and sauté briefly. Deglaze with 250 ml milk or water, stirring constantly. Bring to a boil and stir in the vegetable stock. Simmer for about 5 minutes. Wash and finely chop the parsley. Drain the cucumbers, reserving 1-2 tablespoons of the liquid. Slice two of the cucumbers lengthwise for garnish and the others crosswise. Drain the potatoes and let them evaporate briefly. Stir the mustard into the sauce. Now add the sliced cucumbers and Leberkäse strips and fold in. Season with salt, pepper and cucumber liquid. Serve with the potatoes and sprinkle with parsley. Add the cucumbers, halved lengthwise, to the plate as a garnish and serve immediately.
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