Pongauer Bauernschoepsernes with Rahmradi and Potatoes

Perhaps your new favorite bean dish:

2 hours, simply mix salt, garlic, rosemary and oil well so that a liquid paste is formed. Rub meat well with this paste, put in a roasting pan in the tube form at 200 °C for about 2 hours.

Add the beef broth little by little.

For the cream radish:

Remove the peel from the radish and grate finely, squeeze, mix with sour cream, whipped cream, salt, pepper and a dash of vinegar.

Quarter raw potatoes, cut bean pods into pieces and mix with paprika powder and salt, add to meat after one hour of roasting. At the end of the roasting time, remove potatoes and meat from the roasting pan and loosen the roasting residue from the edge with a brush.

Serve Pongauer Bauernschoepsernes with Rahmradi.

Drink:

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