John Myers
Contents
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Ingredients
- 1 Pck. Butter vegetables frozen
- 2 small Freshly prepared onions
- 1 nice piece 500g High rib (beef)
- 3 middle Fresh peeled potatoes 2
- 2 Eßl. Vegetable paste (even mixed)
- 1 good swig Condensed milk 10% fat
- 1 Eßl. Butter
- 1 Eßl. Flour (sweat)
- Parsley + chives
- Dried marjoram
- 4 Discs Black Forest ham
- Diced
Instructions
- Remove the fat from the meat, I leave that out in the soup pot. Then cut the onion into small pieces in the pan to sauté the fat and let the piece of meat fry with it. One after the other, I add the potatoes (raw, peeled) cut into slices and the butter vegetables. The vegetable paste (I dissolved it with water) I now pour over the whole. Now I turn the temperature back a little and let it simmer until the meat is soft.
- I take the meat out of the soup and cut it into thick slices, which I fry again in butter. I prepare the roux as follows: Let the butter become frothy, stir in the flour and let it foam a little. Stir in a ladle of soup liquid then stir everything into the soup, pour the condensed milk to taste, add marjoram, parsley, pepper (a.d. M.)
- We had fresh bread with it.
