Westphalian pepperpotthast
DIFFICULTY
easy
easy
RATING
COOK TIME
105 mins
105 mins
TOTAL TIME
105 mins
105 mins
Ingredients
Servings:
4
- 750 g Onions
- 750 g lean beef
- 4 Gherkins
- 30 g Lard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 (400 ml each) Glasses of beef stock
- 3 Cloves
- 2 Bay leaves
- 5 Peppercorns
- 2 TABLESPOONS Breadcrumbs
- 1/2 TEASPOON Sugar
- 1-2 TABLESPOONS Lemon juice
- 7-10 Tbsp Beetroot and
- 7-10 Tbsp Parsley
Directions
- 1
Onions peel, finely dice. Wash the meat, dab dry and cut into cubes. Cut cucumbers into strips, put something aside for garnishing. Finely dice remaining cucumbers. Melt the lard.
- 2
Brown the onions and diced meat in it. Season with salt and pepper. Add cucumbers, beef stock, cloves, bay leaves and peppercorns. Cook over medium heat for about 1 1/2 hours. Add diced gherkins.
- 3
Bind the liquid with breadcrumbs. Season with salt, pepper, sugar and lemon juice. Serve with the remaining gherkin, beetroot and parsley. Boiled potatoes taste good with it.
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