Hearty Oven-Baked 'Pfundstopf' - Country Style

Ingredients

• 2 tbsp Sunflower oil (for greasing)
• 250 g Boneless beef round (cut into bite-sized pieces)
• 250 g Pork roast (from the leg) (cut into bite-sized pieces)
• 500 g Ground meat (mixed beef and pork) (formed into small meatballs)
• 250 g Pork belly/Bacon (rind removed, diced)
• 400 g Chopped tomatoes (canned)
• 250 g Onions (peeled and finely diced)
• 250 g Red bell pepper (cored, cut into 2 cm cubes)
• 250 g Green bell pepper (cored, cut into 2 cm cubes)
• 150 ml Hungarian-style bell pepper sauce (ready-made sauce)
• 250 ml Beef broth (or vegetable broth)
• Salt, pepper & sweet paprika powder (for seasoning the pot)
• Salt & pepper (for seasoning the ground meat)

Steps

1. 1

   Preheat the oven to 180 °C (top/bottom heat).

2. 2

   Grease a large, ovenproof roasting pan or Dutch oven with the sunflower oil.

3. 3

   Pat the beef and pork dry with paper towels, cut into bite-sized pieces, and place in the roasting pan.

4. 4

   In a bowl, season the ground meat with salt and pepper, form into small meatballs, and add them to the roasting pan with the other meat.

5. 5

   Cut the rind off the pork belly, cut the bacon into small cubes, and add them to the roasting pan.

6. 6

   Pour the canned chopped tomatoes over the meat mixture.

7. 7

   Peel and finely dice the onions. Wash the bell peppers, remove the stems and seeds, and cut into approx. 2 cm cubes.

8. 8

   Add the prepared vegetables (onions and peppers) to the roasting pan and stir gently. Season everything generously with salt, pepper, and sweet paprika powder.

9. 9

   Pour the Hungarian paprika sauce and the beef broth over the contents of the roasting pan.

10. 10

    Cover the roasting pan with a matching lid and cook the Pfundstopf in the preheated oven for approx. 2 hours until the meat is tender.

11. 11

    During the cooking time, stir gently occasionally and, if necessary, pour in a little extra broth if the liquid reduces too much.

Notes

Equipment: A heavy cast-iron Dutch oven is recommended for even heat distribution. Variations: You can use pre-cut goulash meat to save time. The Hungarian paprika sauce can be replaced with Schaschlik sauce or Letscho for different flavor profiles. Tips: Garlic, parsley, or thyme can be added for extra depth. Some traditional versions finish the dish with a dollop of crème fraîche.

Nutrition per serving

• Main Course
• German
• Stew
• Slow-cooked
• Party Recipe
• Meat
• One-pot
• Comfort Food