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Lamb Ragout from Leftovers

4 servings

Ingredients

• Onions (a little)
• Butter (a little)
• 1.5 tbsp Flour
• Water (a little)
• Gravy (leftover) (a little)
• Tarragon (a little)
• Pepper (a little)
• Cloves (a little)
• Vinegar (a little)
• 0.75 tbsp Sour cream
• Pickled cucumbers (a little)
• Meat (leftover) (a little)

Instructions

1. Slice onions and braise them in butter until soft.
2. Stir in 1 to 2 tablespoons of flour, gradually adding a little boiling water while stirring constantly, along with any leftover gravy, a little tarragon, pepper, cloves, and vinegar.
3. If available, also add ½ to 1 tablespoon of thick sour cream or sliced pickled cucumbers.
4. Let it cook for a while and finally add the meat, cut into small pieces.
5. If using cooked meat, let it simmer in the sauce for some time; roasted meat should only be heated through.

Modernized from a treasured 19th-century German cookbook.