Sweet and Sour Beef Hash, East Prussian Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef, e.g., High rib or possibly heart
- 80 g mararine or palmin
- 100 g flour
- 4 onion (s), diced
- 4 large cucumber (s), pickles, finely diced
- 1 bay leaf
- salt and pepper
- vinegar
- sugar
Print Recipe
Pin Recipe Instructions
- Cut the beef into pieces and cook in the boiling water with the bay leaf until cooked.
- Remove at least 1 liter of the freshly cooked broth and set aside - if you are a sauce fan, you will lose a little more.
- Melt the fat and sweat the flour in it - when it is golden yellow, add the onions. Let everything sweat until the flour is medium brown.
- Then deglaze with the broth and simmer on low heat for 10 minutes.
- Depending on the desired smoothness, it can now be readjusted - either with a little broth or, if necessary, with Mondamin.
- The sauce is now seasoned sweet and sour with vinegar, salt, pepper and sugar.
- Finally, add the diced cucumber and let the dish steep for at least a good quarter of an hour.
- We also have boiled potatoes and a salad.
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