Upper Lusatian Deichelmauke

Summary

Ingredients

• 500 g beef
• 1 bunch roots
• 2 bay leaves
• salt and pepper
• 3 onion (s)
• 1 kg potato (s)
• 0.25 liter ¼ milk
• 150 g bacon
• Butter, for frying
• 500 g sauerkraut, (cooked)
• Pepper, whole
• marjoram

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Instructions

1. Cook the meat with the chopped roots, 1 chopped onion, 1 bay leaf, marjoram, pepper and salt. Then remove the meat from the broth, let it cool down, cut it into cubes, put it back in the broth and let it boil again briefly.
2. Boil the peeled potatoes in salted water, drain them, then mash them and beat them with the milk to a pulp. Cut an onion and about 100 g bacon into small cubes, season with marjoram and fry in a little butter. Then stir both into the mashed potatoes and season with salt.
3. Cook the sauerkraut with 1 bay leaf and peppercorns for 20 minutes. Cut an onion and 50 g bacon into small cubes, fry them in butter and add them to the sauerkraut, then add marjoram to taste.
4. Put the mashed potatoes on plates. Make a well in the middle with a tablespoon, add the beef with the broth and serve with sauerkraut.
5. Mauke & Abern
6. In Upper Lusatia, too, the potatoes, called Abern here, are served in many different forms. One of the dishes that are prepared from Abern is the Mauke - the mashed potatoes. The Upper Lusatians do not mix the Mauke with milk, but with meat broth. If a depression is pressed into the mash and the broth is poured into it, a dike-tick is created.