Pepperpotthast / Pfefferpotthast

Münsterländer Pfefferpotthast is a simple but tasty goulash made of beef and onions. The name refers to the strong seasoning (= pepper) and the preparation in a pot (= pot). The dish is uncomplicated. In the past it was served mainly at weddings. Such a feast with beef was something special.

Today it is considered a kind of national dish in Westphalia. Here, too, there are variations in the ingredients.

Beef goulash with beetroot and gherkins

Recipe Pepperpotthast

Westphalian goulash with beef 
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Course: main dish
Cuisine: Westphalia
Keyword: Hearty
Difficulty: Experienced
Servings: 4 dishes

Ingredients & Shopping list

  • 1 kg beef (high rib or shoulder)
  • 8 onions
  • 1 l (meat) broth
  • 80 g clarified butter
  • 2 bay leaves
  • 1 tsp peppercorns
  • 3 tbsp breadcrumbs
  • 2 tbsp lemon juice
  • 1 tbsp capers


  • Cut the meat into narrow cubes. Peel and chop the onions.
  • Heat the clarified butter in a saucepan and fry the onions in it. Add the meat and fry it as well. Fill up with the meat broth and add all the spices.
  • Cover and simmer gently for about 2 hours. Then add the breadcrumbs to bind. Simmer for another 5 minutes.
  • Season with lemon juice and pepper and add the capers. Also a little caper juice.

Tips & Hints

The pepper pothast is served together with boiled potatoes, beetroot and gherkin.

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