Labskaus in Old German Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g beef, cured
- 1 clove (s)
- 1 small bay leaf
- 3 peppercorns
- 100 g beetroot, from the jar
- 1 herring fillet (s) or herring fillet
- 400 g onion (s)
- 2 pickled cucumber (s)
- 75 g lard
- 750 g potato (s), cooked and pressed throuh
- 8 tablespoon cucumber liquid
- salt
Print Recipe
Pin Recipe Instructions
- Put the beef with the spices in 1/2 liter of boiling water, bring to the boil and cook over low heat.
- Remove the meat and grind through a meat grinder with the beetroot, the herring fillet, the peeled onions and the pickled cucumbers.
- Melt the lard and stew the mixture in it for 5 minutes. Pour in the cucumber broth (or meat broth!) And let everything cook through. Then stir in the potatoes and season with salt and possibly a little more stock.
- Labskaus can be eaten with fried eggs or straight.
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