Garlic Sauce for Smoked Pork and Sauerkraut

Summary

Ingredients

• 500 g smoked pork or beef jerky
• 1 garlic (cloves)
• 1 ½ liters water
• 200 ml cream
• 2 tablespoon flour
• Maggi
• Flour

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Instructions

1. 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.
2. 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.
3. It is seasoned with Maggi and Fondor.
4. The cooked sauerkraut and potato or starch dumplings are served as a side dish.