Spicy Roast From the BSSNSST

The meat is pounded, salted and peppered. Sauté a finely chopped onion in fat, add sliced parsley root and carrot and fry for a while. Add the slices of meat, a spoonful of soup seasoning, 1 bay leaf spice, 0.1 l of wine and simmer with the lid closed until soft. Then take out the meat slices and keep them warm. The greens are strained into the gravy and the sour cream and diced cucumbers and the juice of a lemon are added. You bubble up and pour the sauce over the meat arranged on the platter.

Tip: Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow lemons!

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