|per 100 g||Total Recipe|
|Gross weight||100 g||1672 g|
|Energy||548 kJ / 131 kcal||9149 kJ / 2186 kcal|
|Sat. fat||5 g||72 g|
|Unsat. fat||4 g||64 g|
|Fibre||1 g||4 g|
|Salt||286 mg||4780 mg|
500 gBeef - Braising steak
500 mlTap water
329 mlPilsner Beer
30 gWhite Flour
30 gGinger bread
15 gSoup, beef broth, cubed, dry
15 mlRed wine vinegar
1 gBay leaf
1.7 kgTotal recipe weight
1 Hrs 30 Min
Dice the beef into cubes, season with a little salt and pepper. Dust the flour over the meat and mix well.
Clean the onions and halve them, keep one of the onion halves separate for later. Chop the remaining onion halves into fine 1/2 rings.
Crush, peel and chop the garlic.
Using the onion half that you set aside earlier, make a "spiced onion" by pushing the cloves into the onion half.
Place a cast iron casserole on a medium heat and melt the butter. When the butter has melted and starts to brown, add the beef cubes and fry until browned on all sides.
Next, add the garlic and onions and stir-fry for a further 2 - 4 minutes.
Add the vinegar, stirr through and simmer for a few seconds. Next pour in the beer and the water, stir and bring to a low simmer.
Crumble the beef stock cube into the stew and stir again
Finally add the "spiced onion" and the bay leaves and allow to simmer for about 1 hour.
When the meat is tender and cooked, bind the stew by crumbling the gingerbread into it.
Season to taste with salt and pepper.
Serve with boiled potatoes and red cabbage or with chips