For those who love strawberries:
Sauté onions in lard, do not brown. Make roux: Add flour, sauté (until flour is lightly browned).
Lung broth to roux form, stir until smooth and no lumps are visible, lightly billow for 20 min. Add meat for approx.
10 min to roux, again lightly roll, season with vinegar, pepper & salt (and sugar). (Beuschel should be vinegary, not salty!).
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