Saxon Onion Meat – * – Saxony

(*) In the original: Saxon onion meat with wrapped dumplings.

Cut the skin of the stilt in a diamond shape, season with pepper, season with salt and stew in a little bit of lard with the coarsely diced soup vegetables and the onions in the oven at 200 °C for seventy minutes.

After twenty minutes, add the spices, repeatedly pouring a little beef broth.

Fry the onion slices in lard until golden brown, add a little sugar and extinguish with the stock.

Thicken with breadcrumbs, season with pepper, caraway and maybe salt and cook for about fifteen minutes. De-bone the stilt, trim off the fat, cut into bite-sized pieces and reheat in the sauce.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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