Читать книгу German Cookbook - Dr. Oetker - Страница 14

Green beans hotpot

Grüne-Bohnen-Eintopf

Germany is known for its delicious stews.
This one brings fresh colour to your table

4 servings

500 g/18 oz braising beef (without bones, lean)

40 g/1 ½ oz (3 tbsp) margarine or 4 tbsp cooking oil, e. g. olive oil

1 onion

salt

freshly ground black pepper

750 ml/1 ¼ pints (3 cups) vegetable stock

800 g/1 lb 12 oz green beans

500 g/18 oz potatoes

2 sprigs savory

Preparation time: 25 minutes

Cooking time: about 45 minutes

1 Pat the beef dry with kitchen paper towel and cut into 2 cm/¾ in cubes.

2 Heat the margarine or oil in a pan, then add the cubed meat and brown lightly while stirring.

3 Peel the onion and cut into dice. Add the diced onion to the pan and continue frying briefly.

4 Season the meat with salt and pepper, add half the stock, cover and braise for about 20 minutes.

5 Top and tail the green beans. If necessary remove any stringy fibres, wash, drain and cut or break into small pieces. Peel the potatoes, rinse, drain and cut into cubes.

6 Rinse the savory and pat dry. Add the savory, green beans, cubed potatoes and the rest of the stock to the pan. Bring to the boil and cook for another 25 minutes until done.

7 Season the stew with salt and pepper. Remove the savory before serving.

Tips: You can further enhance the stew by adding 250 g/9 oz of peeled, de-seeded and cubed tomatoes or a carrot, previously peeled, rinsed and cut into small dice.