PREPARATION

Grease the bread with mustard and cut into cubes 2×2 cm. For lazy ones: cut the bread into cubes, add it to the meat and then add mustard.

Fry the finely chopped onions in the fat until glassy, add sliced ​​meatballs, very lightly sprinkle them with salt and pepper and fry until they catch a darker color. Then add the raisins, bay leaf, sliced ​​and diced greased bread (or bread cubes a1 PL mustard), pour beer or bouillon, stir and bring to a boil.

When the meat starts to simmer, stir it, reduce the temperature and let simmer for minimum 1 hour (1,5 is ideal) under a blanket. Stir the meat occasionally.

ATTENTION! No roux, or Maizena or other saus makers does not need to be added – that’s why we use the bread.

Serve with French fries (original recipe), rice, or otherwise modified potatoes, vegetable or salad (not necessarily). If you want to prepare more than 750 grams of meat, add beer / bouillon, but not too much. For more than a kilo of meat will certainly add a pint of beer / bouillon.