MAJORANFLEISCH

Marjoram Meat

1 kg beef (shoulder blade)
2 onions
1 tbps. marjoram (dried)
300 ml beef stock
150 g sour cream
20 g flour
1 clove of garlic
salt, pepper, bay leaf
wine vinegar, oil
 

 

Cut the meat into finger-thick slices. Peel onions and cut into thin strips. Peel and chop garlic.
Fry onions stirring, deglaze with 1 dash of vinegar. Add meat, marjoram, garlic, 1 bay leaf, salt and pepper and pour in the soup. Cover and simmer for about 1.5 hours.
Mix well cream with the flour and thicken the sauce with it. Season with salt and pepper.

  
           Side dish: noodles
     
 

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