PFEFFERPOTTHAST
(Spiced beef stew)
2 lb. Beef (ribs or brisket)
2 tablespoons fat
4 onions, sliced
stock or water
salt and pepper
2 cloves
a pinch of allspice
1 bay leaf
1 tablespoon capers
bread crumbs
Heat the fat in a large pan and fry the onions for five minutes. Cut the meat into
finger-length pieces, add to the pan and cook for five minutes. Add enough stock to cover.
Add the remaining ingredients (except the bread crumbs) and cook gently until the meat is
tender. Add the bread crumbs, stir well until blended. Serve with boiled potatoes, beets,
gherkins and a salad.