Pork flank in cumin and beer, sauerkraut stew, potato dumpling

Last Updated on August 5, 2024

Four marinated portions of bone-in flank, fried in lard, then baked in the oven with water and beer, served with sweet and sour cabbage and homemade bread dumplings.

Ingredients:

Range for 4 servings: 1 kg of bone-in flank steak 250 ml of light beer 4 pcs garlic cloves 3 pcs onions crushed cumin lard water pepper salt For cabbage: 600 g of sauerkraut 1 tbsp of lard 1 pc cheese potatoes 1 pc onions cumin water sugar salt For dumplings: 1 kg of potatoes cooked in their skins the day before 300 g coarse semolina 2 pcs eggs water salt

Procedure:

Divide the meat into four portions, season with salt, rub in crushed garlic and sprinkle generously with crushed cumin, let rest in the refrigerator preferably overnight

Cut and rinse the cabbage, fry the onion in the fat, add the cabbage, cumin, salt, water and simmer for about twenty minutes, then grate the raw potato, boil and season with sugar

Knedlíky; Peel the potatoes, grate them on a fine grater, add salt, egg, semolina, knead, form four smaller cones, which we boil for twenty minutes in salted water.

Note:

Recipe from Cooking with Tom, photo and text by Tomáš Mika

sauerkraut stew

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