Authentic Pfefferpotthast Recipe Dortmund, Germany

The peculiar thing about this rich stew is that it is thickened with pumpernickel as opposed to say flour or roux, which makes it truly unique when compared to most stews. Also, it is very generously seasoned with pepper, clover, bay leaf, and capers, often with an added touch of acidity in the form of lemon peels or lemon juice to balance out the flavors. The preparation begins with sautéeing beef dices in lard, then adding the onions and sautéeing them as well. The rest of the ingredients, spices and broth, are added after, and the stew is simmered until cooked and thickened. The stew is typically served on the same plate as the side of cooked potatoes, pickles, and/or beetroot.