Ingredients:
400 g beef (e.g. hind leg, sirloin, flower tip)
4 onions
2 l beef broth
100 g smoked bacon
3 pcs Machland gherkins
1 pcs sausage
2 pcs boiled eggs
roux (2 tbsp butter + 2 - 3 tbsp plain flour)
1 tbsp lard
1 tbsp butter
2 tablespoons full fat mustard
½ teaspoon crushed cumin
pickle brine (to taste)
salt, pepper
Procedure:
In a deeper pot, heat the lard with the butter. Add the finely chopped onion and fry until golden brown so that the sauce has a beautiful colour at the end. Meanwhile, heat a small amount of fat in a frying pan and fry the diced bacon. Remove and add the meat to the pan and sear it on both sides to seal it in. Season the meat lightly with salt and remove. Check the pot and if the onions are the right colour, add the mustard, stir, add beef broth, including the pan dripping, and add the meat and fried bacon. Add the caraway seeds, salt and pepper and simmer until tender, about 1,5 hours. Prepare the roux from the flour and butter. Cut the gherkins and sausage into cubes, add the pickle brine (to taste), the roux and simmer briefly (15 - 20 minutes). Finally, add the chopped egg and after 3 minutes remove from the heat and serve. You can choose any side dish you like. The sauce is excellent with dumplings, pasta and rice.
