Skirt steak

As a hanger steak is the diaphragm kitchen linguistically referred to in Bavaria and Austria. The counted to offal, coarse-fibred and dry lean meat of beef, veal and pork is used as a simple soup meat as an ingredient of Bruck meat and also of goulash.

In addition, it is cooked as a court hanger steak, in broth short so that it is inside still pink, served in Munich's cuisine as a snack in the morning with freshly grated horseradish, vigorous, dark rye bread, mustard, coarse salt, pickles and chives. Im Fichtelgebirge is often served ( bovine) at slaughter for dinner, one day before the battle bowl hanger steak. Attachments are here also mixed bread, herb butter and horseradish.

For acidic or hanger steak, the meat is flaky cut, fried with chopped onions, dusted with flour, quenched with vinegar and broth, seasoned with cumin, marjoram, thyme and parsley, soft steamed and topped with sour cream.