Pepperpothast

Ingredients for 4 servings:

• 750 g beef (e.g. from the breast)
• 500 g onion(s)
• 2 tbsp lard
• 1 tsp salt
• 1 tsp pepper
• 1 pinch of allspice powder
• 1 large bay leaf
• 2 tbsp lemon juice
• ½ liter meat broth
• 3 tbsp breadcrumbs

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 35 minutes

(typical Westphalian dish)

Wash the meat under cold running water, dry it, and cut it into cubes (approx. 3 cm). Peel and dice the onions. Heat the lard and fry the diced meat in it. Then remove it from the pan and brown the diced onions. Return the browned meat to the onions and season with salt, pepper, allspice, and the bay leaf. Stir in the lemon juice and meat broth. Simmer over low heat for about 1 hour until the meat is tender. Finally, stir the breadcrumbs into the pot gravy to bind it together, and season again with salt and pepper to taste. Serve with boiled potatoes and gherkins.