I'm not sure where this particular recipe originates from.I can't find even a close resemblance in any of my mother'sold German books,but it is written in her'hand' (written) book. Basic ingredients that is. Not exact measurements or anything like it, so I have tried to put quantities together for 4 portions. Either way it is delicious and something I grew up with as a 'staple' in our house.
500g stewing beef (shin is the best in my opinion)
1 litre of beef stock (homemade or instant or shop bought)
400g green beans, topped and tailed and chopped into approx. 2cm pieces
300g potatoes, peeled and cut into small cubes
1 sprig fresh summer savoury (bohnenkraut) or 1tsp dried
oil
1/2 cup flour
salt and pepper
chopped fresh parsley
Cook the beef until half cooked in the stock. Add the green beans and summer savoury and simmer for about 15 minutes, then add the potatoes and cook until all is tender.
In a separate pan bring 1/2 a cup of oil to a high heat, add 2/3 of the flour and stir like you would a roux till the flour browns. It HAS to go brown.
Quickly add the hot oil flour mix into the BOILING meat/bean mix and stir in. Bring to the boil and season with salt and pepper to taste.
Serve scattered with chopped parsley.
500g stewing beef (shin is the best in my opinion)
1 litre of beef stock (homemade or instant or shop bought)
400g green beans, topped and tailed and chopped into approx. 2cm pieces
300g potatoes, peeled and cut into small cubes
1 sprig fresh summer savoury (bohnenkraut) or 1tsp dried
oil
1/2 cup flour
salt and pepper
chopped fresh parsley
Cook the beef until half cooked in the stock. Add the green beans and summer savoury and simmer for about 15 minutes, then add the potatoes and cook until all is tender.
In a separate pan bring 1/2 a cup of oil to a high heat, add 2/3 of the flour and stir like you would a roux till the flour browns. It HAS to go brown.
Quickly add the hot oil flour mix into the BOILING meat/bean mix and stir in. Bring to the boil and season with salt and pepper to taste.
Serve scattered with chopped parsley.
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