Vogelsberg Moths

Summary

Ingredients

• 600 g pork (shoulder)
• 400 g carrot (s)
• 3 onion (s)
• 40 g clarified butter
• sugar
• 2 tablespoon flour
• 0.5 liter ½ beer, light (no Pils)
• 2 sprigs savory or thyme
• 1 pack dough (fresh dumpling dough)
• 2 tablespoon parsley, chopped
• Salt and pepper, whiter

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Instructions

1. Cut the meat into 3 cm cubes and the peeled, quartered carrots into 3 cm long pieces. Dice the onions, fry them in the lard until translucent. Add the carrots, add sugar and caramelize. Steam the meat in it over high heat until the liquid has boiled down. Salt, pepper and dust with flour. Fill up with the beer while stirring and just cover with water. Add the savory or thyme and stew the ragout over a gentle heat for 20 minutes. Shape the dumpling into small dumplings, place in the ragout and cook for another 15 minutes.

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