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Douse lentils in cold water for some hours. Chopp onion
finely. Place lentils, tomatoe and paprika cubes, pepper, lovage and
caraway into a pot with cold water, bring it to the boil and let all
simmer for about 30 minutes. Add into slices cuted meat and let it cook
about one hour more.
Heat 2-3 tbsp. oil, add flour for a roux. Remove from oven, fold in
parsley and pressed garlic and stir in a little bit of paprika powder.
Thicken lentil pot with the roux. Bring it to the boil with mustard and
wine again and season to taste with salt, pepper and vinegar.
Garnisch with sour cream. |
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