in Germany

Westphalian Pfefferpotthast

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Ingredients for 4 servings:

  • 1 kg beef for goulash
  • 1 ½ liters of beef broth
  • 1 kg onion(s)
  • 5 cloves
  • 2 bay leaves
  • 2 tbsp pepper, whole grains, black
  • Breadcrumbs as needed
  • 1 shot of oil
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the beef and fry in a little oil. Add the sliced ​​onions and fry briefly, then season with salt and pepper. Deglaze with 1.5 liters of beef broth. Simmer for one and a half hours with the cloves, bay leaves, and black peppercorns. Finally, thicken with breadcrumbs until the desired consistency is reached. Serve with boiled potatoes and pickles, accompanied by a glass of Pilsner.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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