Berliner Eintopf

BERLIN STEW

A tasty and satisfying stew, Berliner Eintopf (bair-LEE-nehr iNE-tohf) is an ideal way to use leftover meat.

4 SERVINGS

12 oz. butter

1 large onion, diced

3 potatoes, peeled and finely chopped

2 lb. fresh green beans, sliced into small pieces

2 carrots, scraped and diced

2 cabbage, cut into

4 wedges

15 fl. oz. meat stock

1 tablespoon tomato ketchup

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon prepared mustard breadcrumbs made from

1 slice of bread

1 lb. cooked meat (beef, veal or pork) cut into thin strips or small cubes

2 tablespoons chopped parsley

Melt the butter over moderate heat in a large, heavy saucepan. Saute the onion in the butter for 5 minutes, stirring occasionally. Add the potatoes, beans, carrots and cabbage and saute for 2 minutes. Add the meat stock, ketchup, salt, pepper and prepared mustard, and stir well.

Cover the saucepan, reduce the heat and simmer the stew for 40 minutes or until the vegetables are cooked.

Stir in the breadcrumbs and meat and cook for another 5 minutes.

Put the stew in a warmed serving dish, sprinkle with parsley and serve.

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