Saxon mustard meat

Name: Saxon mustard meat
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 250–300 g Onions; 400–500 g Beef and pork for goulash in pieces; 2-3 TABLESPOONS Oil; 7-10 Tbsp Celery salt or salt; 7-10 Tbsp Pepper; 1/2-1 TEASPOON Caraway seeds; 1–2 Cloves; 1 Cucumber (400-500 g); 1-2 discs brown bread or pumpernickel (approx. 60 g each); 1 kg Potatoes; 1 collar Parsley; 2 TABLESPOONS spicy mustard

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

250–300 g Onions
400–500 g Beef and pork for goulash in pieces
2-3 TABLESPOONS Oil
7-10 Tbsp Celery salt or salt
7-10 Tbsp Pepper
1/2-1 TEASPOON Caraway seeds
1–2 Cloves
1 Cucumber (400-500 g)
1-2 discs brown bread or pumpernickel (approx. 60 g each)
1 kg Potatoes
1 collar Parsley
2 TABLESPOONS spicy mustard

Directions

1
Onions peel, halve and in strips cut. Cut meat into large cubes. Heat the oil in a roasting pan and fry the meat in it while turning. Finally add the onions, fry briefly and season with celery salt and pepper.
2
Pour about 750 ml of water on it, so that the meat is just covered. Add caraway and ##clove##, bring to the boil, cover and stew for about 1 1/2 hours. Peel the cucumber, cut it in half lengthwise and remove the seeds.
3
Cut the cucumber into cubes. Chop bread finely. Peel and wash potatoes, cut into pieces and cook covered in little boiling salted water for about 20 minutes. Add cucumber and bread to the finished meat and braise for another 5-10 minutes.
4
Stir from time to time. Wash parsley, shake dry and chop. Stir ##mustard## into the meat sauce and season with salt and pepper. Drain potato and let it evaporate.
5
Arrange mustard meat with potatoes on plates. Sprinkle with parsley. Serve with salad.