Put the frying pan or, even better, a Reindl over medium heat and melt a good piece of lard in it – or you can put oil in it as well. Sauté the chopped onions in it.
Stir the rye flour well, adding the beef broth, and add it to the sauteed onions, stirring continuously. Everything is done on a moderate flame, Dunksel is a sauce and not a brandy!
When everything has set well – that is the art – season with pepper and salt as you like. It is advisable to add one or even two leaves of laurel for rounding.
At a good temperature, stirring from time to time and then letting it steep, it will be ready in a good half hour, depending on the quantity.
The Dunksel tastes best with “Gequellde”, and who eats liver and Blunzen in addition, is prima dran!
Ebbelwoi and beer round everything off together.
Our tip: Use a wonderfully spicy bacon for a delicious touch!
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