Kaiserfleisch with Creamed Green Beans and Potato Pancake

For the imperial meat, in a medium saucepan, bring the imperial meat to a boil, covered with water. Add cleaned greens, allspice, juniper, bay leaf – season with salt, pepper and a pinch of vegeta and simmer uncovered on low heat for about 90 minutes.

For the creamed green beans, sauté the red onion, garlic and bacon in a pan over medium heat, add the green beans and sauté briefly. Deglaze with a few tablespoons of boiled soup and steam until firm to the bite.

Stir in the cup of sour cream and add finely chopped wild garlic leaves. If you like the sauce firmer, you can stir in cornflour.

For the Erdäfelschmarrn, boil the potatoes with their skins in salted water, drain and allow to steam, peel while hot and cut into slices. Cut the white onions in half lengthwise, cut into noodles (can be done quickly and evenly with a slicer) and fry in clarified butter until light yellow.

Add the potato slices and fry slowly over medium heat, turning constantly. After about 15 minutes, add 1 tablespoon of seltzer soup to the pan and continue roasting immediately.

The soup should be immediately absorbed by the potatoes. Repeat the process until the Schmarrn has the right consistency. Only at the end season with salt and pepper from the mill.

Preparation Tip:

For the soup with smoked cabbage, pearl barley or tarhonya are suitable as a garnish. The creamed green beans can also be refined with savory or dill, depending on personal taste. Instead of green beans, spinach, for example, also goes very well with the imperial meat.

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