The name of this roast reminds us of the time when the spices were still almost unaffordable for the simple household. “Troestend” was called in Vienna the cheap garlic the “poor man’s vanilla”.
1. beat Beiried, slightly score the edges, season with salt, season with pepper, quickly brown on both sides in hot oil, remove from fat, drain on kitchen paper.
Melt butter, add crushed garlic, fry Beiried in it repeatedly, pour in soup, heat through for about 5 minutes.
Tip: Stock up on high-quality spices – it pays off!
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