Summary

Ingredients

• 800 g beef for oulash, cut into cubes
• 500 ml game stock
• 400 ml red wine (semi-dry / sweet)
• 12 plum (s)
• 6 teaspoons plum jam
• 2 teaspoons mustard
• 1 piece (s) ginger ( cm), grated
• 20 g suar, brown
• 4 tablespoon oil
• 4 tablespoon soy sauce
• 1 lemon (s), juice it
• salt and pepper
• Sauce thickener
• Clarified butter
• cream

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Instructions

1. Soak the meat in a marinade made of oil, soy sauce, lemon juice, ginger and brown sugar for 2-3 hours. Water the Roman pot well. Then take out the meat and fry it in clarified butter, season with salt and pepper. Wash, core and eighth the plums (important: they have to be really ripe, sweet plums!). Place the meat in the Römertopf and mix with plums, game stock, red wine, mustard and plum jam. Close the pot, put it in the oven and let everything cook at 200 degrees for about 2 hours. Then thicken the sauce with a sauce thickener, refine it with a little cream and season with salt and pepper. It takes a while, but the actual working hours are actually very short. Serve with red cabbage and spaetzle.