The recipes in the Real German Cuisine Challenge are from the German recipe book Die echte deutsche Küche and will be translated by me over the next couple of years.
Maerkischer Rindfleischtopf (Mark Brandenburg Beef Stew)
Noble Autumn dish
Ingredients for 4-6 portions:
- 400 g (14.11 oz) small Teltower turnips (Teltower Rübchen)
- 1 T sugar
- 50 g butter
- 1/4 liter beef broth
- salt
- freshly ground white pepper
- 250 g (8.8 oz) fresh mushrooms (porcini, chanterelle, button mushrooms)
- 1 onion
- 40 g (1.4 oz) fatty, smoked bacon
- 600 g (1.3 lbs) beef filet tips
- 125 g (4.4 oz) sour cream
- 1 pinch of cayenne pepper
- 2 T clarified butter
Preparation time: about 1 1/2 hours
Per portion: 330 calories
Directions:
- Scour, rinse and dry the turnips, cut large turnips in half. In a large pot, roast the sugar until golden yellow, add and melt 2 T butter. Add the turnips and glaze by shaking in the pan for 3 minutes. Pour in half the broth, salt and pepper. Let simmer softly for about 40 minutes.
- Wash and half or quarter the mushrooms. Peel the onions and cube the onions and bacon. Slice the beef in 1/2 cm thin slices.
- Melt the remaining butter in a roasting pan, cook the bacon and onion. Add the mushrooms and sweat for 8 minutes. Add salt, pepper and cayenne pepper. Stir the rest of the broth with the cream, pour into the pan, boil briefly.
- Roast the filet tips in clarified butter over high heat portion by portion for 2-3 minutes, they should be pink inside. Add the turnips and meat to the mushrooms and cook shortly.
Want more Real German Cuisine? Check out the full recipe list organized by German state. Do you have an alternative recipe for this dish or helpful hints? Please let us know in the comments!
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