An old German dish that I have simplified and is very delicious is as follows. Make sure the meat is sliced 1⁄4 inch thick more or less. Even the toughest of meat will yield to a tender-tasting morsel with this method.
Use a skillet that is large enough to hold the quantity of meat you intend to prepare. Cast iron is my preference.
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Heat skillet
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Cook until about halfway done. Drain off all fat.
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Return bacon back to skillet. Add meat that has had a light coat of mustard on both sides and has been dipped in flour.
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Cut 1 or 2 onions that have been cut in strips and place on top of the meat.
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Cut dill pickles into strips and place on top of the onions.
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Now, add 1 cup of water to the skillet, lightly salt and pepper, place lid on top and start to simmer.
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Stir about every 15 minutes, add more water and/or flour if needed.
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Cook at least 6 hours.
This stuff is really good! The longer it sits and all the juices of the ingredients marinate together the better it tastes. When I have time I will cook this the day before I plan to serve it and just let it sit in the refrigerator overnight, then reheat before serving.
Do try this recipe even if you do not like the sound of anything else within the confines of these pages!