John Myers
Ingredients for 4 servings:
- 500 g beef soup meat
- 500 g gherkins from the jar
- 30 g flour
- 30 g butter
- 1 large onion(s)
- 1 clove(s) garlic
- some salt and pepper
- 2 leaves of lovage (Maggi herb)
- 1 bunch of chives
- 1 ½ liters of water
Instructions
Working time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 4 hours 10 minutes
Grandma’s recipe from the Egerland
Bring 1.5 liters of water to a boil and add the sliced onion and garlic clove. Then add the meat and simmer gently for about 1 hour. Remove the meat and cut into bite-sized pieces. Slice the cucumbers and add them to the broth along with half of the liquid from the pickle jar. Simmer for 30 minutes. Season with salt, pepper, chives, and Maggi herb. Heat the butter in a pan and make a roux with the flour. Thicken the sauce until it is nice and creamy. Now add the meat and simmer for another 10 minutes. I serve Bohemian potato dumplings (Wawerkniala) or potato pancakes (Bachna Kniala) as a side dish.
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