Eintopf is a traditional type of German stew which can consist of a great number of different ingredients.
Most commonly, ingredients include pork, beef or chicken meat along with a variety of assorted vegetables such as carrots, peas, beans, lentil, potatoes, cauliflower, kale, celery, onions, asparagus, or garlic. Fish is also sometimes used. To bring out the flavor of these ingredients, numerous different kinds of kitchen herbs like parsley, lovage or chive may be added, as well as salt, pepper and other spices.
- 2 lb beef of good quality, cut into cubes.
- 2 onions cut into half slices,
- 4 garlic cloves, crushed,
- 2 green peppers (sweet Cuban peppers are a good substitute for the original Hungarian pepper, which have very characteristic strong flavor), cut into thick half slices,
- 2 large tomatoes, cut into medium-sized quarters,
- 2 lb baby potatoes or regular potatoes cut into cubes,
- 2 bay leaves,
- 1 tbsp Hungarian paprika,
- 1 tbsp caraway seeds,
- 3 tbsp lard or oil,
- 1 tsp salt,
- 1 tsp pepper.
- In a large pot with a thick bottom, preferably cast iron (like Le Creuset) heat the lard or oil.
- Add onion and fry until gold.
- Take a pot off the heat to add paprika (it is important not to burn paprika, as it will become bitter) and meat and combine them until the meat becomes all covered with pepper. Let it simmer on low heat until the meat is slightly brown.
- Add bay leaves, salt, pepper, caraway seeds, and garlic.
- Cover with water and let it cook for about 30-40 minutes.
- Add pepper, tomatoes, and potatoes. Add extra water if needed to cover everything, and let it cook for another 30 minutes or until the meat and vegetables are soft.