SCHWÄBISCHER RAHMTOPF

Swabian Pot

900 g beef
100 g onions
100 g gherkins
3 anchovies fillets rolls in oil
10 capers
10 g flour
4 tbsp. oil
125 ml sour cream
400 ml beef stock (cube)
1 tbsp. parsley (chopped)
salt, pepper
1 bay leaf, vinegar, mustard, marjoram

 

 

Cut beef in small slices. Dice onions. Chop gherkins, capers and anchovis finely. Spice beef with salt, pepper and marjoram and brown them in oil. Lift out beef then and stew the onion. Add beef to the onion, stir well and pour over beef stock. Fold in capers, gherkins, anchovis, parsley and the bay leaf. Simmer covered until the beef are tender. Blend flour and sour cream and fold in the paste, mix well. Bring it to the boil and season to taste with vinegar and mustard. Remove bay leaf.

 

     Side Dish: pasta, noodles
     
 

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