Limburg Noble Sacks
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg cutlet meat, loosened
- 200 g sauerkraut
- 100 g smoked bacon, diced
- 1 onion (s), diced
- 3 pickles, diced
- 1 tablespoon mustard
- salt and pepper
- 20 g flour
- 50 ml vegetable oil
For the sauce:
- 1 onion (s), chopped
- 1 carrot (s), chopped
- 1 leek, sliced
- 200 ml white wine
- 500 ml meat broth
- 200 ml sour cream
Print Recipe
Pin Recipe Instructions
- Cut a deep pocket into the piece of meat, salt and pepper the opening and spread with mustard.
- Mix the sauerkraut, cucumber, onion and bacon cubes well and fill the bag with the mixture. Seal the opening with beef needles. Alternatively, you can fix everything with a kitchen string. Salt and pepper on the outside again, turn in flour and fry on all sides in hot oil.
- In the original recipe, no sauce is actually provided. I made one anyway. Remove the seared piece of meat and now also fry the diced onion, carrot and leek. I still had filling left and added this too. Pour white wine on top and reduce by about half. Now add the meat stock and let it simmer with the meat in the oven at 150 degrees for about two hours. Finally, finely puree the sauce with the magic wand and add the sour cream. The sauce got a very tasty, slightly sour note due to the also mixed in and pureed filling residue.
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