Viennese Sailor Meat

For the Viennese sailor meat, rinse beef and pork with cold water and pat dry. Remove visible tendons and fat and cut into cubes (about 1.5 x 1.5 cm). Dust with 1 tablespoon of flour. Finely dice the pancetta. Peel root vegetables and onion and also cut into small cubes. Finely chop garlic and herbs.

Heat clarified butter in a deep frying pan and brown the meat cubes on all sides. Lift out and put aside. Now sauté the onions in the drippings until golden, stir in the tomato paste and continue to sauté briefly. Now add the root vegetables and garlic and fry. Stir in the paprika powder and deglaze with a dash of vinegar and the red wine. Add the meat back into the pan and let it reduce. Then pour in the soup and add the herbs and spices. Cover and simmer for about 1 hour until the meat is tender. Finally, stir the sour cream into the sailor meat and sprinkle with finely chopped parsley.

Preparation Tip:

Instead of vinegar, you can also sour the sailor meat with the juice and zest of half an untreated lemon.

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