Sour Dog
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), waxy
- Salt water
- 2 large pickles
- 0.5 liter ½ beef broth or vegetable broth
- 2 tablespoons oil or lard
- 2 tablespoon flour, smooth
- 1 onion (s)
- 2 bay leaves
- 1 tablespoon marjoram
- 1 dash apple cider vinegar or other vinegar
- salt and pepper
- nutmeg
- Dill, chopped
Print Recipe
Pin Recipe Instructions
- Boil the potatoes in salted water until soft and allow to cool. Then peel and cut into thin slices, as well as the pickles. Cut the onion into small cubes.
- Heat the oil, briefly fry the onion in it, add the flour and stir-fry until it is golden brown. Then add the broth. Add the bay leaves and marjoram and simmer on a low heat for 10 minutes.
- Add the potatoes and cucumber to the sauce and simmer for another 10 minutes. Season with salt, pepper and nutmeg and a dash of vinegar. Finally add the chopped dill.
- There are numerous variations to this recipe. Meat tigers often add a leafy cut sausage (Austrian variant) to the sauce with the potatoes.
- Instead, you can fry the Knackwurst as an Augsburger (cut in half lengthways, cut crosswise on the top) in fat on both sides and serve with it.
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