Put the patches in boiling water with care (washed once warm and several times), add spices and cook with the lid closed.
About 45 minutes before the end of cooking, add the root and onion.
Cut the cooked patties into thin strips.
In the heated butter (or light butter) sweat the flour and boil it with gradually added beef broth until thick. Heat meat and ham strips in this sauce, season, remove from heat and stir with chopped parsley.
The patches can also be seasoned with salt, sugar and vinegar. Now, instead of ham and parsley, fold in cubes of peeled sour cucumber.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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