Smoked meat

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

This dish was already cooked by my grandma. Aunt Ulla then called it Fraß because it probably looks like that. But it`s still DELICIOUS I got the recipe from my mother, who always makes it free snout, so the specified amounts of potatoes, vinegar and oil are only rough guidelines, you have to taste it yourself, because it depends depends largely on personal taste and the size of the endive salad. In the original, she uses lean bacon instead of smoked beef, but I like it that much better.
Wash the endive salad, remove the hard core and cut into very fine strips, season with vinegar, salt and pepper and mix in the finely chopped onion, leave to stand for a while.
Peel the potatoes, cook for about 25 minutes and mash them.
Cut the beef into fine cubes and fry them in a little oil until crispy. Just before serving, fold the oil, potatoes and smoked beef into the salad, season with vinegar, salt and pepper if necessary and serve while it is still lukewarm.
It can be eaten as a main course or served with something fried. It used to be e.g., fried black pudding, or meatballs, or sausages, etc whatever you like.

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