Pepperpotthast
DIFFICULTY
easy
easy
RATING
COOK TIME
150 mins
150 mins
TOTAL TIME
150 mins
150 mins
Ingredients
Servings:
4
- 500 g Onions
- 800 g Lean beef (from the leg)
- 3 TABLESPOONS clarified butter
- 1 l Meat broth (instant)
- 2 Bay leaves
- 1 TEASPOON coarsely ground pepper
- 1 knife tip ground cloves
- 1 knife tip Caraway seeds
- 1 untreated lemon
- 2 TABLESPOONS Breadcrumbs
- 1 kg waxy potatoes
- some slices beetroot, small gherkins and parsley to garnish
Directions
- 1
Peel and slice the onions. Wash the meat, dab dry and cut into cubes. Heat lard in a pot. Fry the meat cubes in it while turning. Add the onions and fry.
- 2
As soon as the onions are glassy, pour the stock over them and add the spices. Bring to the boil once and then simmer at low to medium heat for about 1 hour. Wash the lemon. Rub the peel off one half.
- 3
Halve the lemon and squeeze it. Add the zest, juice and breadcrumbs to the pot and braise for 1 more hour at low heat. Peel and wash the potatoes and, depending on their size, halve or quarter them.
- 4
Cook in boiling salted water for about 20 minutes. Pour off. Arrange meat, sauce and potatoes on plates. Garnish with beetroot and gherkins. Sprinkle potatoes with chopped parsley.
Nutrition Facts
KCAL
730 kcal
730 kcal
CARBS
47 g
47 g
FATS
34 g
34 g
PROTEINS
48 g
48 g
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