Hamburg rump
Ingredients:
- 1000 g of pork rump
- 50 g of bacon
- 1200 ml of water
- 120 g of the TOJE sirloin paste
- 120 g of smooth flour
- 200 g of cream
- 200 g of stewed ham
- 200 g of sterilized cucumber
Procedure:
Put the larded meat into the boiling water and the sirloin paste. Cook over a gentle heat according to the kind of meat and the size of pieces for about 1, 5 hours.
Leave the ready meat to cool and slice it into portions. Thicken the sauce with the flour mixed with cold water or with roux, simmer it and soften it with cream and add the cut ham and cucumber. Season the sauce according to your taste, but do not forget that the sirloin paste contains optimal spice mixture. You can improve the sauce with mustard, sugar and the TOJE paste beef bouillon for intensifying the taste of the meat.
