OXTAIL STEW HAMBURG STYLE
1 oxtail weighing about 3 lbs.
1 lb. potatoes
2 oz. butter
1 tablespoons flour
4 cups beef broth
1 bay leaf
1 cup pickled vegetables
salt, pepper, paprika
Peel potatoes, boil, and steam dry. Cut oxtail into 2-inch-long
strips and add to diced onion which has been sauteed in hot butter.
Sear briefly and add salt. Sift flour over the meat and add hot
beef broth. Add bay leaf and boil for 2 hours.
Remove bay leaf. Dice potatoes, chop pickled vegetables, and add
to soup. Heat and add salt, pepper, and paprika to taste.