Boiled beef hash

Ingredients for 2 servings:

• 500 g cooked beef (breast, boiled beef)
• 1 m.-sized onion(s)
• 125 g pickled gherkins
• 3 tbsp flour
• 50 g butter
• oil
• salt and pepper
• 500 ml beef broth
• 125 ml cucumber juice
• possibly beef broth powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Using leftover soup meat according to mom’s recipe

Peel and roughly dice the onion. Melt the butter in a saucepan with plenty of oil over medium heat. The bottom of the pan must be well coated with fat so that the flour added next is not crumbly, but forms a smooth mass. Once the butter has melted in the oil, add the onion and sauté until translucent. Then add the flour and whisk it into the oil to form a roux. Let the mixture sweat for about 5 minutes, stirring frequently; it should not brown. In the meantime, roughly dice the pickled gherkins. Slice the meat and also roughly dice it. Deglaze the roux with the broth and pickle juice in several batches, stirring thoroughly in between to avoid lumps. Once the liquid is incorporated, add more water or vinegar if necessary until the desired consistency or acidity is reached. Add the diced gherkins and simmer on low heat for another 5 minutes. Add the diced beef and season with salt and pepper. Let the hash simmer on the stovetop for another 5 minutes, then season again. If it’s too sour for you, simply stir in a little bouillon powder. This will make the flavor a bit stronger and less sour. Serve with boiled or jacket potatoes.