An old family recipe that can be prepared on the stove or in the drip pan in the oven (225-250 ° C).
Loosen the bones from the meat. Wash and dry the meat. Fry the bones and meat in a casserole. Deglaze with a little water. Peel and halve the onion. Scald the tomato, rinse and peel, then cut into quarters. Add the onions and tomatoes to the meat after they have cooked for 15 minutes. After 30-45 minutes, fill up with water or broth, bring to the boil, thicken with flour and season with sour cream or red wine.
We always have sauerkraut and mashed potatoes with it.
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