Gaeissfleisch and Härdepfel – * – Uri

(*) Goat’s meat with potatoes Goat’s or sheep’s meat is cut into fine strips, as if you wanted to cook minced meat.

Sauté onions, garlic and finely chopped leek in a little butter until translucent. Now add the strips of meat, steam them with the vegetables, deglaze with water and season with a little salt and pepper. Before the meat is cooked, add the finely sliced potatoes and, if necessary, add a little water so that the whole is just covered by the liquid.

The potatoes should be allowed to boil away very slightly so that the dish does not become too liquid. The stew is sprinkled with finely chopped chives and grated cheese.

Speaking of which, goat and sheep meat is salted and smoked in the same way to preserve it. These delicious pieces of meat, cooked and served with rabe and sauerkraut, respectively, are nowadays, unfortunately, almost only enjoyed by goat and sheep farmers, because in the displays of the butcher’s shops you will look for them in vain.

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