sailors meat
Sailor meat is a ragout made from beef used in Austrian cuisine .
preparation
Franz Maier-Bruck describes the preparation as follows in his work:
In preparation, lean beef is cut into fine slices. In addition, the root system is crushed with a kitchen grater. You also cut onions and mix them with sugar . In a saucepan the onions are fried with fat and vinegar quenched . Then you add the meat and season it with salt , garlic , pepper , marjoram and thyme . This is then cooked without adding any liquid. Heat butter in another pan and sweat the vegetables briefly. Then add red wine and steam it for a few minutes. Halfway through the cooking time , add the vegetables to the meat and fill them with water. Finally, tie it with sour cream and flour . As a side dish are dumplings recommended.
variants
- Altwiener sailors meat , stew of beef and pork with vegetables
- Bremen sailor meat, beef and pork ragout with vegetables and horseradish . It is said to have been part of the menu on the ships of the North German Lloyd at the turn of the 19th and 20th centuries .
Individual evidence
- ^ A b Franz Maier-Bruck : Classic Austrian Cuisine , Seehamer Verlag GmbH, Weyarn, 2003, p. 254
- ↑ Brief description of Altwiener sailor meat at gastronomie-news.com