Beef in sweet and sour sauce (old fashioned)

Ingredients for Beef in sweet and sour sauce (old fashioned)

Instructions for Beef in sweet and sour sauce (old fashioned)

To prepare the Beef in sweet and sour sauce (old fashioned) recipe, please follow these instructions:

Boil oksebov and kogeben with lids in 4-4.5 litres of water (preferably the day before). Boil for 3 1/2 hour with 3 teaspoons salt. Beef shoulder is taken up and stored. Cook the legs are thrown out!

When the soup has cooled a bit of skimmed fat from, or better if the soup can stand cold overnight, so you can remove it stiffened fat from the surface (put it possibly out for the birds).

Vegetables and chicken stock to come into the soup, and boil about 1 hour.

75 g magarine melted in a pan and place in 3 tablespoons flour while stirring vigorously. (be careful it does not burn on) Approximately 1/2 litres of soup, add (a little at a time) while stirring! Milk and cream are added, and if you want a thinner gravy, add a little more broth. Vinegar and sugar is stirred together and Add.

Beef shoulder, cut into bite-sized pieces, and add to the sauce. Vegetables are strained from the soup and meat and dumplings are added.

The soup is served first, and beef in sursødsovs subsequently served with potatoes.

Beef broth can possibly. served on genuine Jydsk addicts. I.e. with boiled cold rice (solve) mixed with raisins as an accessory.