South Tyrolean Rustic Roast with Potatoes

Rub the meat with a mixture of salt, pepper, crushed garlic and caraway seeds. Heat the oil in a pan and brown the finely chopped onion. Add the meat and pour the wine.

Then cook the meat on a low flame, moistening it with water from time to time.

Peel, rinse and quarter the potatoes. After half an hour add the potatoes to the meat, season with salt and cook at low temperature for about an hour. If necessary, add water.

This dish is served in the frying pan.

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