Swabian dishes often incorporate a lot of meat, but they also demonstrate the ingenuity of using different elements of the cow or pig to ensure nothing went to waste. Typically, we don’t utilize the elements suggested since they are no longer readily available (and they seem a bit unappetizing to us), such as calf’s head or pig knuckles, so we remake the recipes using pieces of meat that are a little more accessible. This recipe originally called for the shoulder of a veal; however, we have remade it to be our own.

Ingredients:

-Beef or Veal (your preferred cut)

-Onion

-Olive oil

-3/4 cup of Dry White wine

-1 cup stock or bouillon cube

-Bay leaf

-2 to 3 Juniper Berries

-Pepper

-Lemon

-1/2 cup of cream

We decided to utilize beef tips for our recipe. Make sure the pieces are cut into small, manageable pieces. Next chop and fry and onion in olive oil. Add the beef, sprinkle in salt, and fry. Then sprinkle in flour, add the white wine, either stock or bouillon cube, a bay leaf, juniper berries, a squeeze of lemon juice, and a dash of pepper. Bring the mixture to a boil, and then simmer for around an hour. While the pot is simmering, make a batch of egg noodles. Afterwards pour the pot through a sieve and set the contents to the side. Take the liquid, place it back over a low heat and mix it with the cream to thicken the sauce. Pour the meat mixture back into the sauce and stir at a low heat to avoid curdling. Once coated, serve the meat and sauce on top of egg noodles for a hearty and warm Swabian dish.

Side Note: If you need to thicken your dish a little, add more cream or flour.