My mom is from Franconia (Franken) and we basically use this receipe. We use German mustard, but smooth rather than whole grain. For those who may be inclined to omit the pickles, DON'T! They add a necessary flavor and further tenderize the meet. If you slice a whole dill pickle lengthwise and make those slices thin, they, and the thin slices of onion and thinly sliced bacon will all but cook away during the braising process. Also, use half water and half beef boullion; all boullion makes the gravy too salty since the liquid reduces considerably during cooking. And you must use the bay leaf--it's pretty standard in most German cooking! You need to make the gravy as well. We prefer potato dumplings as a side, but noodles are more traditional.
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My mom is from Franconia (Franken) and we basically use this receipe. We use German mustard,...