Pfefferpotthast

Pfefferpotthast (; ) is a traditional German stew. It comes from the cuisine of Westphalia.

== Preparation == In a traditional Pfefferpotthast, beef seared in lard and sautéed onions are simmered with spices such as bay leaves and cloves until they fall apart. It is seasoned with pepper and sometimes capers and lemon juice. Pfefferpotthast is thickened with pumpernickel bread crumbs instead of flour to make a stew. In the summer, it is served with boiled potatoes and salad. In the winter, it is served with pickled cucumbers and beetroot.