Marjoram meat

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The marjoram is a stew made from meat and marjoram .

To prepare, you portion the meat or prepare roasts accordingly. The meat is made with onions and lard or exuberant bacon sautéed and seasoned with marjoram, salt and pepper. To this end, white wine or vinegar added. The wine is reduced before the beef broth (or water) is added to the dish . Tomato paste , cloves of garlic, and bay leaves are possible ingredients. Finally, the dish is tied with flour and sour cream . Before serving, the food is acidified with vinegar and sprinkled with fresh marjoram. Portioned parts of the shoulder or the leg of beef are used as meat . Typical side dishes are pasta or boiled potatoes .

Individual evidence

  1. ↑ H. Birkner, K. Freisteiner, G. Hansekowitz, P. Panzer: Kinderküche: Ein Kochbuch nach dem Nemsystem , Vienna: Springer-Verlag 2013, p. 96
  2. ↑ Eberhard Teuscher : Gewürzdrogen , A manual of the spices, herbs, spice mixtures and their essential oils, Wiss. Verlag-Gesellschaft 2003, p. 229
  3. ^ Franz Maier-Bruck : Classic Austrian Cuisine , Seehamer Verlag GmbH, Weyarn, 2003, p. 254