Cut meat into goulash-sized pieces and place in the pickle for 24 hours.
Cook the meat in the pickle for one hour until soft. It must remain just below the boiling point and must not bubble, otherwise the meat will shred and become dry.
Add the flour mixed with water and continue to steam for another 20 minutes.
To this fit potatoes and a fresh leaf salad or sour cucumbers and a cool Pils :-9
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