This robust Bavarian beef stew is just the thing to eat to keep the winter chill away (though we suggest accompanying it with a cold German beer!). From The German Cookbook, a comprehensive collection of German food from Hamburg on the north coast to Munich in the Alpine south, and from Frankfurt in the west to Berlin in the east. Michelin-starred chef Alfons Schuhbeck has collected almost 40 years experience and knowledge of this under-appreciated cuisine in this marvellous 400+ page book, published in time for Christmas by Phaidon (buy it here).
Preparation time: 20 minutes
Cooking time: 3 hours–3 hours 30 minutes
1 kg braising steak
2 large onions
3 tablespoons oil
1 tablespoon tomato puree
150ml brown ale
1 litre chicken stock
2 cloves garlic
1 teaspoon cumin seeds
1 teaspoon dried marjoram
1 teaspoon unwaxed lemon
1 floury potato
1 teaspoon paprika
4 slices of bacon rashers
150g chanterelle mushrooms
1 tablespoon butter
1 tablespoon finely chopped parsley
Cooked tagliatelle to serve
1. Cut the meat into 3 cm (1 inch) cubes. Peel and finely chop the onions. Heat 2 tablespoons oil in a casserole (dutch oven), sear half of the meat at a time, and set aside.
2. Sauté the onions in the oil and fat released from the meat until they turn translucent. Stir in the tomato purée (paste) and cook briefly. Deglaze the pan with the beer and reduce a little. Return the meat to the pan and add enough stock to just cover. Cover with the lid, leaving a small gap, and braise for 3 hours–3 hours 30 minutes until tender. Remove the lid after 2 hours.
3. For the goulash seasoning: Peel the garlic and finely chop together with the cumin seeds and marjoram. Mix with a pinch of salt and crush with the back of a knife, then mix with the lemon zest.
4. Towards the end of the cooking time, peel the potato. and finely grate into the goulash seasoning mixture. Dissolve the paprika completely in a little water with
1 teaspoon oil and mix into the beef with the goulash seasoning. Let infuse for 5–10 minutes, then adjust the seasoning with salt and a pinch of chilli powder.
5. Heat the remaining oil in a frying pan or skillet and fry the bacon on both sides over a low heat until crispy. Drain on paper towels.
6. Clean, wipe dry and lightly chop the mushrooms. Heat the butter in a frying pan or skillet and sauté the mushrooms over a low heat. Season with salt and stir in the parsley.
7. Serve the beef in warmed deep plates, garnished with the bacon and mushrooms and sprinkle with parsley. Accompany with tagliatelle.
The German Cookbook by Alfons Schuhbeck is the only comprehensive collection of German recipes, from authentic traditional dishes to contemporary cuisine. It is a hardback book of over 440 pages, published by Phaidon and can be bought from their online shop below at €39.95.BUY THE GERMAN COOKBOOK