- 60 min
Erwtensoep – Dutch pea soup
Vanilla croissants – vanilkove rohlicky
Eintopf - in German it means „one pot”, which of course is the secret of this dish.
The whole thing is about one pot being used for this whole meal, which is the main and only dish of the meal. Add bacon or other meat, vegetables, potatoes, rice or barley (or whatever you have handy) and cook slowly. The dish, depending on ingredients, will look like a soup, goulash or stew. Everyone can choose whatever they like. Eintopf emerged in times when people didn’t have a lot of money but a big family to feed. Housewives used to prepare it when they didn’t have much time for cooking, e.g. during “laundry day” or harvest time.
1 litre of beef stock
300 g cooked beef
300 g mushrooms
100 g Farfalle
4 tbsp cream
- Boil pasta in salty water, drain.
- Cook broth.
- Julienne beef, cut mushrooms and the carrot into small cubes.
- Fry mushrooms in oil.
- Add meat and carrot, add boiling broth, cook for 10 min.
- Add cream, stir, season.
- Stir in with pasta.
cookbook, cooking, cuisines of the world, dish, german cuisine, main courses, nutrition, recipes