Braumeisterpfandl

For the Braumeisterpfandl, cut the lung roast into thumb-thick pieces and halved onions into thin strips. Fry both in THEA, keep warm.

Add cleaned small mushrooms whole (or medium mushrooms quartered), roast again, season with salt, pepper, sugar and basil, add garlic and stir in paradeis pulp.Dust with flour, pour in soup and beer, bring to a boil and remove from the plate.Finally, refine the Braumeisterpfandl with cream and parsley.

Preparation Tip:

Polenta goes very well with the Braumeisterpfandl.

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