How to make it

  • Cut the meat into large cubes, and put into a pot with along with 1 1/2 quarts water, the onion, bay leaf, as well as the other vegetables. Simmer, covered, until done. (about 1 1/4 hour)
  • Remove the meat. Strain the broth and set aside.
  • In a saucepan, melt the butter, add the flour and make a [light] roux. Add a bit of the broth and stir until smooth. In order to thicken the gravy, briefly bring it to a boil, and then stir in the egg yolk or saffron.
  • Adjust seasonings with salt, pepper, a bit of vinegar, sugar, and lemon juice. Let the meat steep in the gravy a few minutes.
  • Serve with egg nooldes or spatzle.

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