Looking back through my culinary related posts I note that many of the recipes I’ve included to reflect the cuisines of Germany, Austria, Slovakia and the Czech Republic are variations on the theme of a huge lump of cooked meat served with carbohydrates, cabbage and gravy. Rib-sticking hearty fare of this kind is … er … meat and veg to me so I make no apologies. However, in the interests of variety here’s a recipe for smaller lumps of cooked meat served with gravy.
1 large onion, chopped
88 grams of butter
1 teaspoon of paprika
472 millilitres of water
30 grams of flour
236 millilitres of sour cream
Clean the rabbit, sprinkle with salt and cut into serving pieces. Fry onion in the butter until soft, then add the paprika and meat, and brown on all sides. Pour in the water, cover and simmer for an hour or until tender. Remove the meat from the pan. Mix the flour with the sour cream and add to the cooking liquid. Simmer gently for 5 minutes, stirring regularly.
Serve the rabbit with the gravy and pretty much any carbohydrate / vegetable combination of your choice. Dumplings and cabbage would be suitably Czech, but a mustard mash and buttered carrots, or buttered noodles and green beans, would accompany the rabbit equally well … or rice, like in the picture.
by Mike Dash
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