Pilsner Carbonate
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Beef patties fried in lard and then covered with beer and tomato puree. Garnished with a ridge of roasted wiener and fried onions. A regional specialty from Pilsen
Ingredients:
Procedure:
1. Slice the meat lightly, cut the edges, salt and pepper
2. Brown 1 chopped onion in lard in a roasting pan, put in the slices, fry briefly on both sides
3. Pour in half of the beer, add tomato paste, puree, season with ginger, red pepper, put in a preheated oven, simmer until the meat is soft, turn the slices while simmering and baste with the rest of the beer
4. Remove the soft meat, dust the sauce with flour, season with salt and pepper if necessary
5. Put the slices of meat back into the sauce and let it warm up
6. Fry the onion cut into rings and the onion cut in half, cut into a ridge, in the lard
7. Place the slices of meat on plates, pour the sauce, garnish with a ridge of roasted wiener, sprinkle with fried onion.
Recommendation:
Serve with mashed potatoes and Pilsner beer.
