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About
A heavily peppered beef stew very popular in Dortmund and throughout North Rhine-Westphalia. It is one of the most satisfying dishes of traditional Germany winter cuisine.
Flavors, dishes and restaurants
Cuisine
Pfefferpotthast, a North Rhine-Westphalia classic known since the 14th century, is made by slow-cooking beef with plenty of onions. What sets it apart from other dishes in this part of Germany is the use of breadcrumbs as a thickener in the sauce. You can experience this flavor by finding restaurants in the city center with the help of the Map.
Consumed abundantly especially during autumn festivals in Dortmund, this dish is usually served with pickles and boiled potatoes. It goes wonderfully with local beer during your North Rhine-Westphalia trips.
Ingredients
- 1 kg diced beef
- 1 kg onions
- 3 tablespoons of lard or butter
- 1 cup of beef broth
- 1 teaspoon crushed black peppercorns
- 2 slices of stale bread (crumbled)
Preparation
- Brown the meat in fat in a large pot.
- Add finely chopped onions and continue cooking until the onions soften.
- Add the beef broth, black pepper, and salt, cover, and simmer for 1.5 hours over low heat.
- Near the end of cooking, add the crumbled bread to thicken the sauce.
- Serve hot, traditionally with boiled potatoes and gherkins.
Practical notes before you go
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