On Line Cookbook


Recipe Information
This is the favorite midnight snack of the Bavarians. Served in bowls or in individual pewter casserole-porringers in the crowded Munich beer houses.


Serves/Makes:6 or more

  • 1 lb (.5 kg). beef (chuck, shin, neck)
  • 2 tbsp (30 ml) fresh lard or rendered beef fat, or bacon fat
  • 1 large onion, diced
  • heaping 1 tbsp (15 ml) Hungarian sweet paprika
  • salt and pepper, to taste
  • 2 tbsp (30 ml) vinegar
  • 1 tbsp (15 ml) tomato paste
  • 1 tbsp (15 ml) caraway seeds
  • 1/2 tsp (2 ml) marjoram
  • 1 clove garlic
  • 1-1/2 quarts (1425 ml) to 2 quarts (1900 ml) water
  • 3 medium-sized potatoes, peeled and diced
  • Cut beef into 3/4 to 1 inch cubes.
  • Heat lard or beef fat in 3 quarts (2850 ml) saucepan and saute onion until golden.
  • Sprinkle with paprika and saute a minute or two, stirring constantly over very low heat.
  • Add beef and stir around well in paprika and onion mixture.
  • Let meat sear and brown very slightly.
  • Sprinkle with salt, pepper and vinegar and stir in tomato paste.
  • Simmer 3 or 4 minutes, then add caraway seeds, marjoram, garlic and water.
  • Bring to boiling point, cover and simmer gently 45 minutes, or until meat is almost done.
  • Add diced potatoes and cook slowly 15 to 20 minutes longer, or until meat and potatoes are thoroughly cooked.
  • Check seasoning and serve in deep bowls.