Kaltenhausen Braumeister Reindl (Salzburg Beer Meat)

Cut the lung roast into fine slices. Halve the well-watered kidneys, remove fat and strands and finely shred. Cut the onion into rings. Heat oil or clarified butter in a frying pan and slowly fry bacon cubes and onion rings in it. Add lung roast, kidneys and mushrooms and fry briefly over high heat. Once all the pores have closed, add salt and pepper. Pour in soup and beer, bring to a boil briefly and then reduce heat slightly. Stir in pickled gherkins and sour cream or cream, season with caraway seeds, boil down again and serve hot. Serve with bread dumplings or larded gnocchi with butter and chives.

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