Dish

Matrosenfleisch

Matrosenfleisch is typically made with beef chuck or round steak. The meat is browned in a mixture of butter and oil before being simmered with onions, beef broth, and spices such as bay leaves and thyme. The dish is then served hot with boiled potatoes or spaetzle.

European cuisine› German cuisine

Meat Dish› Beef Dish

Origins and history

Matrosenfleisch has been a popular dish in Germany for centuries. It is believed to have originated as a way for sailors to preserve meat on long voyages. Today, it is a popular dish that is enjoyed by people all over the world.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of matrosenfleisch, depending on the region and the cook. Some recipes call for different spices or herbs, while others use different cuts of meat. Some cooks also add vegetables such as carrots or celery to the dish to give it a more complex flavor.

Presentation and garnishing

Matrosenfleisch is a hearty and flavorful dish that is perfect for cold winter nights. To add some visual interest to the dish, try garnishing it with chopped parsley or chives. You can also serve it with a side of sauerkraut or other pickled vegetables.

Tips & Tricks

To ensure that the meat is tender and flavorful, be sure to brown it well before simmering it with the onions and broth. You can also add a splash of red wine to the pot to give the dish a more complex flavor.