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Ragout of Soup Meat or Roast

4 servings

Ingredients

• soup meat or roast (pieces)
• fat from meat, roast fat, or butter (a little)
• 1.5 pieces onions, chopped
• 1.5 tablespoons flour
• bouillon or water and roast drippings (as needed)
• cloves (a few)
• pepper (a little)
• 2 pieces bay leaves
• pickled cucumbers, peeled and sliced (a little)
• 0.5 tablespoon syrup

Instructions

1. Cut the meat into suitable pieces and the fat into small cubes.
2. Brown the fat (or use roast fat or butter as a substitute), then sauté 1 to 2 chopped onions in it until golden brown, and add 1 to 2 tablespoons of flour, depending on the amount.
3. Pour in enough bouillon or water and roast drippings to create a generous sauce.
4. Add a few whole cloves and pepper, 2 bay leaves, and some peeled, thinly sliced pickled cucumbers.
5. Let the onions and cucumbers cook until soft, and simmer the meat in the sauce for a while.
6. If you like a sweetish sauce, you can also add ½ tablespoon of syrup.

Modernized from a treasured 19th-century German cookbook.