Munich Sauce (or Sour Beef or Böfflamott)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 slices beef, boiled beef (or approx. 800g)
- 30 g butter
- 1 onion (s)
- 1 bunch soup greens, cleaned
- 1 tablespoon flour, (dose carefully!)
- 1 glass beef stock
- Vinegar, (white wine vinegar) as required and taste
- 2 bay leaves
- 3 grains allspice
- 2 carnation (s)
- salt and pepper
- sugar
- Cream, a few tablespoons
Print Recipe
Pin Recipe Instructions
- Use butter, soup greens and onions, both of which are very roughly cut (will be taken out again later), and make a dark stoving flour. (It works like this: Melt the butter, sauté vegetables in it, dust with flour and fry until dark brown. Pour beef stock (the whole glass) and stir with the whisk until there are no more lumps.)
- Season this basic sauce generously with vinegar, salt, pepper, sugar, bay leaves, allspice and cloves. Should taste very strong!
- Add the raw (!) Meat and simmer gently for about 45 minutes.
- Take out the finished meat. Pour the sauce through a sieve, season the sauce to taste, refine with cream, put the meat back in until it is hot again.
- Serve.
- We also have bread dumplings (instructions here in the CK or on the back of the dumpling bread pack) and glazed carrots.
- This sauce meat recipe made my grandma exactly the same, it tastes divine. The trick is that the meat is not seared, it becomes super tender and takes on the taste of the sauce well.
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