The meat parts and offal mentioned above are cooked soft in water with peppercorns and bay leaf. After cooking, let the meat cool down and keep the meat stock.
The meat is then cut into strips that are not so thick. Heat the clarified butter, sweat the strips of meat and the onion rings in it. Then fill up with meat stock as required. After boiling again, the sauce cake is added to make the sauce thick. The pot roast is rounded off with raisins, vinegar, salt and pepper.
Tip: Red sausage can be overcooked to refine it.
For the Thuringian dumplings, 2/3 of the raw potatoes are grated (either with a machine or by hand on a grater), then placed in a linen bag and squeezed out (spin dryer or small dumpling press). The remaining third of the potatoes are boiled in salted water and stirred until smooth. Then the boiling potato mash is poured over the pressed potato mixture and mixed with a wooden whisk to form a smooth, lump-free dumpling mixture. It is advisable to work through this again with the moistened hand. From this amount you form dumplings with a diameter of 8 cm and place the roasted bread rolls or white bread cubes in the middle. Finally, cover the dumplings and cook them in almost boiling but not boiling water for about 20 minutes.
Arrange the meat with the dumplings on plates and serve.
Ingredients
Print Recipe
Pin Recipe