Eintopf is a simple, traditional stew from Germany and was a popular dish with German soldiers in World War one.
The soldiers would combine their fresh meat rations, usually pork, beef or chicken with whatever vegetables were available. Staples such as potatoes, barley, rice or lentils would be mixed with dried or locally procured fresh vegetables such as onions, carrots, peas, beans and cabbage.
50 g dripping or butter
1 large onion, diced
3 medium potatoes, peeled and diced
225 g fresh green beans, sliced into small pieces
2 carrots, diced
½ cabbage, cut into 4 wedges
450 ml meat stock
1 tablespoon tomato ketchup
1 teaspoon prepared mustard
salt and black pepper
45 g breadcrumbs
450 g meat cut into small cubes or thin strips
2 tablespoons parsley, chopped
Melt the butter in large saucepan over a moderate heat and fry the meat until nicely browned.
Add the onion and cook until the onion starts to soften, about five minutes, stirring occasionally.
Add the stock, ketchup, mustard and seasoning to taste. Stir well. Bring to the boil then reduce the heat, cover and simmer for 30 minutes.
Add the potatoes, beans, carrots and cabbage to the pan and mix gently.
Cover the saucepan, reduce the heat to low and cook for 20 – 30 minutes until the vegetables are tender and the meat is cooked.
Stir in the breadcrumbs and cook for a further 5 minutes. Sprinkle with parsley and serve.