Saucengummeli – Sauce Potatoes

(*) Cook as in Schwyz Roast flour in butter until light brown. Remove the frying pan from the fire, mix with beef broth, stirring vigorously, so that a smooth sauce is formed. Add bay leaf spice and cloves and let it boil.

Add the peeled and not too thickly sliced potatoes. Cook on low heat until soft. Add vinegar and sour cream and boil repeatedly. Remove the bay leaf spice and cloves. Season with freshly grated nutmeg. Sprinkle with parsley before serving.

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