Fleischraugg`n with Herb Cream Sauce

Soak the rye bread in water and squeeze out well. Sauté the shallots in hot lard until translucent and mince together with the meat and the squeezed bread until slightly coarser. Add eggs, salt, basil, saturei and garlic to the mixture. Cut out Raugg’n (shapeless dumplings) with a tablespoon and fry them in hot lard. Lift out the Raugg’n, keep warm and drain off the fat. For the herb sauce, melt fresh butter in the remaining drippings and roast the finely chopped shallots in it until golden. Dust with flour, deglaze with wine and pour in the beef broth. Bring everything to a boil. Then add the finely chopped fresh herbs and stir in the sour cream. Bring to the boil again briefly, season with a few drops of apple cider vinegar and pour over the raugg’n arranged in a bowl.

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