Dortmund Pfefferpotthast

Summary

Ingredients

• 1 kg beef, lean
• 500 g onion (s)
• 50 g lard
• 100 g pumpernickel or black bread, crumbled
• 1 slice (s) white bread without crust, grated
• 1 teaspoon peppercorns, black, crushed
• 1 bay leaf
• 2 clove (s)
• 1 allspice grain
• salt
• 1 pinch (s) sugar
• 3 tablespoon capers

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Instructions

1. Cut the meat into approx. 3 cm cubes. Heat the lard in a saucepan and fry the meat. Add the quartered and finely sliced onions and sauté briefly.
2. Add the cloves, bay leaf and pepper. Top up with the beef stock and simmer gently for about 80 - 90 minutes. When the meat is nice and tender, add capers and sprinkle in finely crumbled pumpernickel. Thicken with grated (stale or roasted) white bread and season with salt and a pinch of sugar.
3. Boiled potatoes and pickles go well with it. I recommend a well-chilled Dortmund beer as a drink.
4. Note: If someone does not like capers, cook a piece of lemon peel and add a little bit of wine vinegar to taste.

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