Rinse potatoes and cook covered with water for 25 minutes.
Sauté onion cubes in melted light butter until translucent. Add flour and brown lightly. Extinguish roux with beef broth. Add bay leaf, clove and pepper and simmer at low temperature for 15 min. Remove bay leaf and clove.
Season sauce with mustard and vinegar. Peel the potatoes, cut them into slices and pour the sauce over them.
Serve with: boiled meat
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