Ingredients:
400 g beef (for example hind leg)
2 l beef broth
3 pcs onions
100 - 120 g smoked bacon
5 pcs Machland gherkins
2 tbsp lard
½ tbsp full fat mustard
1 tbsp ground cumin
roux (2 tbsp butter + 2 tbsp plain flour)
100 ml cucumber liqueur
salt, pepper
Procedure:
Fry the finely chopped onion in lard. Add the diced bacon. When it is sufficiently fried, add the diced beef and let it pull. Then add the mustard, cumin, mix everything together and pour in the stock. Season with salt and pepper and cook for about 1,5 hours. Prepare the roux - mix the flour and butter and fry until brown. Then pour in the sauce, add the sliced gherkins and pickle brine and simmer for another 15 - 20 minutes. The ideal side dish is dumplings or rice, but other side dishes can be used (e.g. potatoes,...).
