Styrian potato sauce

Ingredients for 2 servings:

• 500 g potatoes, peeled, diced
• e.g. water or beef broth
• 5 bay leaves
• ½ tsp thyme, dried
• ½ tsp basil, dried
• ½ tsp marjoram, dried
• ½ tsp caraway seeds
• 40 g lard
• 40 g flour
• 50 g onion(s), finely chopped
• 1 tsp, heaped salt
• 1 tbsp vinegar
• pepper, black
• 4 gherkins, finely diced

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Barely cover the potatoes with lightly salted water (beef broth is better!) and boil with bay leaves, basil, marjoram, and caraway until tender. Meanwhile, prepare a dark brown roux from lard, onions, and flour. Let the roux cool and add to the hot potatoes. Add the gherkins. Mix and simmer briefly again. Remove the bay leaves. Season with salt, vinegar, and pepper. The sauce should be thick and mushy. The bay flavor should dominate! This sauce goes perfectly with boiled beef, smoked meat, and roast pork.