Klopfleish

Cut 3 pounds of soft beef into 12 pieces, flatten each piece with a mallet without tearing it, coat in flour; place a piece of butter (1/8 pound) at the bottom of a pot, add the beef pieces with two sliced onions, salt, 1 bay leaf, and 20 black peppercorns.

Salt, pour water, cover with a lid, place on the stove; when the juice evaporates, add water; move the bottom pieces to the top to prevent sticking to the pot.

When the beef is tender and the juice becomes liquid, mix in 1/2 tablespoon of flour and bring to a boil.

Warm the boiled potatoes sliced in this beef and serve. Instead of flour, you can use 1/2 cup of grated rye bread.