My Pfefferpotthast – based on Henriette

Ingredients for 4 servings:

• 1 kg beef (rump or goulash)
• 1 kg onion(s), cut into strips
• 1 lemon(s)
• some bay leaves
• 3 tsp capers
• Pepper, crushed
• Salt
• breadcrumbs
• Juniper berry(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 15 minutes

A boiled dish – no frying required

Cut the beef into equal cubes, approximately 2 cm long, and place in cold, well-salted, but not overly salted water. Bring to a boil over high heat. Meanwhile, mix the zest of half a lemon with the juice of half a lemon and the capers, puree, and set aside until just before the end. Place the ground pepper, bay leaves, juniper berries, and a lemon slice in a spice strainer or tea strainer, etc., and add this to the pot. When the water begins to boil, skim the water to remove any unsightly residue. After skimming, add the onion strips and bring back to a vigorous boil. Then reduce the heat slightly and let everything simmer until the meat is tender. Add the caper mixture and thicken the sauce with breadcrumbs. Here, too, only add enough to reach the desired consistency. Serve with boiled potatoes and a sour side dish, such as pickled gherkins, mustard pickles, or beetroot.