Description:

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

Source:

Larry

Serves/Makes:6 or more

Ingredients

• 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

Preparation

• 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.

Comments