Cut the cleaned beuschel into pieces, boil in salted water and skim well. Add soup vegetables, 1 bay leaf, onion, new spice, salt and pepper and soften.
Prepare a light roux with light butter, a diced onion and flour, fill up with clear soup of the Beuschel and make so that a creamy sauce is formed.
Grind the meat, add it to the sauce and season it with pepper, sugar, salt and vinegar. Arrange the hash and place a fried egg on each unit.
Serve with pickles and boiled potatoes.
T.Pfaffenbrot
Related Recipes:
Arabic Chickpea CookiesCool the chickpeas and soak them in the water for one night. Add the bay leaf spice and soften the peas for...
Duck Pot-Au-FeuCut the duck meat into pieces, halve the rib cage. Separate white and green parts of the leek. Tie them...
Fish Soup – Light CuisineSoak the bones in enough water and rinse them well. Then boil the bones in one l of water in a double size...
Lukewarm Sausage Salad with Egg Sponge and PastramiQuarter the wit, remove the stem and cut the vegetables into strips about 1 cm wide. Heat the butter. Sauté...
Union Square Cafe’s Tuna Club Sandwich1. aioli: mix vinegar, juice of one lemon, yolks, salt, garlic, mustard in a hand mixer. With the motor...
Braised Chicken with ShrimpCut the chicken in half lengthwise and chop into quarters or divide with poultry shears. Place the chicken...
Lentil Soup with TomatoesFinely chop the onion. Rinse lentils with cold water and drain well. Heat oil. Add onions and garlic and...
Venison Leg with Chestnuts and GrapesTie the leg of venison from the game dealer tightly, season with salt and pepper. Score the chestnuts on the...
Roast Beef EsterhsszyA great pasta dish for any occasion: Using a kitchen cleaver, pound the meat between two sheets of foil until...
Braised Tripe in Late Harvest with MorelsThe cooked, well cleaned tripe cut into thin strips and soak overnight in salted water. Then cut the onion...