John Myers
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Westphalian Stew (pan)
The perfect westphalian stew (pan) recipe with a picture and simple step-by-step instructions.
- 500 g Small potatoes (here: triplets)
- 1 tsp Salt
- 250 g Pork fillet
- 150 g Veal (breast)
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Sweet paprika
- 1 tsp Whole caraway seeds
- 3 Onions approx. 300 g
- 3 tbsp Butter
- 250 ml Red wine
- 250 ml Beef broth (1 teaspoon instant)
- 1 Cooking cream 200 g (here: From HANSANO!)
- 4 tbsp Creme fraiche Cheese
- 1 Cup Plucked parsley
- 3 Stalk Parsley for garnish
Potatoes:
- Peel the potatoes, leave the small ones whole, divide the larger ones, cook in salted water (1 teaspoon salt) for about 15 minutes and drain.
Onions:
- Peel and dice the onions and fry them in a pan with butter (1 tbsp) and set aside.
Westphalian stew / pan:
- Parry / clean the meat, wash, pat dry with kitchen paper, cut into small cubes and season with salt (1 teaspoon), pepper (1 teaspoon), sweet paprika (1 teaspoon) and whole caraway (1 teaspoon). Butter (2 tbsp) in a large, high pan (alternatively use a high pot) and fry the meat cubes vigorously. Add the onion cubes and potatoes, sauté briefly and deglaze / pour over the red wine (250 ml) and the beef broth (250 ml / 1 teaspoon instant). Boil / simmer everything for about 10 minutes. Wash the parsley, shake dry and pluck. Stir in the cooking cream (200 g) and simmer / cook for another 30 minutes. Finally fold in the crème fraîche (4 tbsp) and the plucked parsley. Warm everything up briefly and serve garnished with parsley.
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