Preface

• My first mother-in-law was from Russia. She cooked it like that and I took it over in the 70s. I still enjoy it with my current husband.
• Remove tendons from the flesh. Then salt and pepper all around. Fry all over in a pan with butter. Remove and deglaze the roast with a little bone stock.
• In the Römertopf soaked for 20 minutes, the bacon comes in at the bottom. Then grated potato. This gives the sauce a bond later on. Now put the meat on it. Clean the mushrooms, remove the stems and cut them into quarters. Mix with onions, a little salt and garlic and pour onto the meat. Put the bay leaf in between and pour the rest of the broth over it.
• Put the lid on the Römertopf and place in the cold oven. Set 160 °. Then let it stew for about 2 hours. Take the meat out of the pot and keep it warm for a moment.
• Pour the sauce in a saucepan. Now mix the sour cream and parsley with the whisk and the sauce. Season well again. There is traditionally boiled potatoes. Good Appetite.