Bollenfleisch with parsley potatoes

Name: Bollenfleisch with parsley potatoes
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 1/2 TSP. Caraway seeds; 1 kg Onions; 1 kg L; 5 TABLESPOONS Oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 2-3 TEASPOONS clear broth (instant); 1 kg Potatoes; 150 g Lamb's lettuce; 3 Tomatoes; 3 TABLESPOONS White wine vinegar; 1 collar curly parsley

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 1/2 TSP. Caraway seeds
1 kg Onions
1 kg L
5 TABLESPOONS Oil
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
2-3 TEASPOONS clear broth (instant)
1 kg Potatoes
150 g Lamb's lettuce
3 Tomatoes
3 TABLESPOONS White wine vinegar
1 collar curly parsley

Directions

1
Chop the caraway for the meat. Peel onions and cut into rings. Dab the meat dry and cut into large cubes (approx. 5 x 5 cm). Heat 2 tablespoons of oil in a casserole. Fry the meat in 2-3 portions over high heat for 5-7 minutes until brown.
2
Season with salt and pepper. Fry the onions briefly at the end.
3
Add all the meat again. Add caraway seeds and.
4
1-1 1⁄4 Pour on l water until everything is just covered. Bring to the boil, stir in the stock and cover 1 1⁄2-1 3⁄4 Stew for hours.
5
In the meantime, peel, wash and quarter the potatoes, cover and cook in salted water for about 20 minutes.
6
For the salad, clean, wash and drain lamb's lettuce. Wash and quarter the tomatoes. Mix vinegar, salt, pepper and 1 pinch of sugar, fold in 3 tablespoons of oil. Mix with lamb's lettuce and tomatoes.
7
Wash parsley, shake dry and chop coarsely. Drain the potatoes and let them evaporate briefly. Sprinkle with parsley. Season the meat with salt, pepper and 1 pinch of sugar. Arrange everything.