Beef Eintopf with Pfefferpotthast onions (Bundeslaende -Nordrhein-Westfalen)

Beef Eintopf with Pfefferpotthast onions (Bundeslaende -Nordrhein-Westfalen)

Category: Meat dishes

Kitchen: german

Ingredients
Beef	1 kg
Onion	about 1kg
Oil	3st. l
Lemon	1/2
Garlic	1- 2 slices
Black pepper grains	1h l
Bay leaf
Breading	3st. l
Salt pepper
Broth or water	500ml

Cooking method

• Nordrhein-Westfalen - NRW or North Rhein Westfalen is one of 16 German states, with a population of 18 million and an area of ​​34 million square meters. km.
• The capital is the city of Dusseldorf. The largest city is Cologne, about 1 million. residents
• 
• 
• North Rhine-Westphalia is the industrial heart of the country, a modern center of technology and media.
• 44 of Germany's 100 largest firms are located in North Rhine-Westphalia.
• North Rhine-Westphalia is visited by 13 million tourists annually.
• There are five UNESCO World Heritage Sites in North Rhine-Westphalia> Cologne Cathedral, Aachen Cathedral, Corvey Palace, Augustusburg Palace in Brühl and the Zeche Zolferein coal mine in Essen.
• Favorite dishes are meat and sausages. Perhaps the most popular is Sauerbraten.
• And, of course, the very popular Pfefferpotthast, a beef steak in a sauce with onions and peppers, has been mentioned since the 14th century.
• Pfeffer pepper, Pott pot, Hast a piece of juicy beef.
• Cut the beef into large pieces, the onion into half washers.
• You need a lot of onions, I took a little less than a kilogram.
• Fry the meat in oil over high heat, add the onion and fry until it becomes glassy.
• My meat gave juice, so I fried the onions in a separate pan, and added after the juice had evaporated.
• Mix onion and meat, add pepper grains, lemon slices, salt, pepper, bay leaves.
• Pour in broth and simmer for an hour and a half. I did it in Shtebe, on meat for 30 minutes.
• At the end, remove the lemon, bay leaf and garlic, thicken the resulting sauce with breadcrumbs, and let it boil.
• Done !!!
• 
• Boiled potatoes are served with this meat.
• Bon Appetit!!!!

Looks very tasty. I will definitely prepare. I imagined how delicious it would be with mashed potatoes and sauerkraut. Drool has already started to flow.

I really liked it, I will do it this way, plus I also want to try to do it with crumbs from rye bread, I have such a thickener for the sauce to my taste, I did it with slices of bread, now I tried it with crumbs, class !!!

So I already made your recipe with bread.

Here it turns out some other taste, or I had a breading of white bread, but it turns out differently than with slices, and the consistency of the sauce is slightly different. But yummy, ooo, I ate without gourd, dipped bread in gravy, it was some kind of gustatory ecstasy