Garlic Sauce for Smoked Pork and Sauerkraut
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g smoked pork or beef jerky
- 1 garlic (cloves)
- 1 ½ liters water
- 200 ml cream
- 2 tablespoon flour
- Maggi
- Flour
Print Recipe
Pin Recipe Instructions
- The meat is cooked with the liquid and a peeled onion for 1.5 hours. After the cooking time, the meat is removed from the pot and the liquid is poured through a sieve and the overcooked onion is pressed through the sieve.
- The cream is mixed with the flour in a cup and then stirred into the liquid with the garlic clove pressed through the garlic press.
- It is seasoned with Maggi and Fondor.
- The cooked sauerkraut and potato or starch dumplings are served as a side dish.
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