Hannes Pfefferpotthast

Ingredients for 6 servings:

• 750 g pork, cut into 2 cm cubes
• 1,500 g beef, cut into 2 cm cubes
• 2 large onions, grated
• 1 small onion(s), diced
• 5 slice(s) pumpernickel, crumbled
• 5 tsp mustard (hot)
• 5 tsp flour
• Fondor
• Pepper (black) from the mill, plenty
• Salt
• 2 shots of Worcestershire sauce
• Sauce thickener (dark sauces)
• Clarified butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

warms you up in the cold

Roll the meat in mustard, dust with flour, and brown in batches until dark brown. Sauté the onions in the remaining fat. Transfer everything to a pressure cooker and cover with water. Add the remaining flour, Fondor, salt, and plenty of freshly ground black pepper, and stir in. Add the crumbled pumpernickel last; it’s best not to stir it in. Unfortunately, it can stick and burn very quickly. Cover the pot and simmer for about 45 minutes. Release the steam from the pot and stir the contents. Continue to simmer uncovered, stirring, until the meat mostly breaks down. Thicken with a sauce thickener if desired, but this shouldn’t be necessary. Season with Worcestershire sauce, salt, and pepper. Serve with boiled potatoes. The dish should leave a peppery flavor with a slight burn and strong roasted aromas on the tongue. It freezes well; after thawing, heat in the microwave and season again to taste.