Hoppelpoppel the great-grandmother's way

Ingredients for 4 servings:

• 500 g beef, cooked, cut into small strips
• 750 g potatoes, boiled in their jackets, peeled, sliced
• 3 m.-sized onion(s) (or more), peeled, thinly sliced
• 80 g butter
• Salt
• Black pepper, freshly ground
• Caraway seeds
• Marjoram, shredded
• Nutmeg, freshly grated
• 2 gherkins (or more), finely diced
• 4 m.-sized eggs
• 3 tbsp cream
• 1 bunch of flat-leaf parsley, finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Heat 40g of butter in a pan, fry the meat for a few minutes until browned. Add the onions and fry for about 10 minutes, stirring frequently, then remove and keep warm. Add the remaining butter to the pan and fry the potatoes for about 20 minutes until crispy. Season with salt, add the meat, onions, and gherkins, season with salt, pepper, caraway, marjoram, and nutmeg, and heat through. Whisk the eggs with the cream, stir in the parsley, pour the eggs over the dish, let them set, and serve the Hoppelpoppel hot. Serve with lamb’s lettuce.