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Recipe from Germany:
“Eintopf – all in one pot
(literal translation from German: 1 pot
This very popular dish is cooked at home and often served in German pubs and restaurants.
Will need:
1 kg potatoes,
300-400 grams of mushrooms,
4 wieners,
100 grams of smoked bacon brisket or loin ,
1 Tbsp. l. flour,
salt,
Ground red pepper,
1/2 cup water.
Preparation
Pour 1/2 cup water over whole potatoes, chopped bacon, 4 large chopped sausages, small whole or chopped mushrooms canned, but not pickled , add 1 tbsp. l. flour, salt and ground red pepper to taste sometimes adding another 0.5 kg of fresh or sauerkraut and put in the oven at 180-200 degrees for 45 minutes.
Quick, tasty and without much trouble!
This recipe sounds interesting! But I’m curious, how traditionally German is it? Are there any variations or additions typically made to the pilchards and potatoes stew?
This German recipe of Pilchards and potatoes stew sounds intriguing. Are pilchards commonly used in German cuisine and how do they enhance the flavor of this dish? Additionally, could you provide any tips or variations for making this stew even more delicious?
What is the traditional way to prepare the pilchards and potatoes stew in Germany? I’m curious about the key ingredients and any specific cooking techniques that make this dish unique to German cuisine.