Steckrübeneintopf

Dish

Steckrübeneintopf

German Rutabaga Stew

Steckrübeneintopf is made by cooking rutabaga, potatoes, and beef together in a beef broth. The dish is typically seasoned with garlic, caraway seeds, and other spices. It is often served with a side of bread or potatoes.

Jan Dec

Origins and history

Steckrübeneintopf is a traditional dish in Germany and is often served during the winter months. It is believed to have originated in the northern regions of the country.

Dietary considerations

Steckrübeneintopf is a gluten-free dish, but it does contain beef, so it is not suitable for vegetarians or vegans.

Variations

There are many variations of Steckrübeneintopf, with different meats and vegetables used depending on the region and personal preference. Some versions also include sauerkraut or bacon for added flavor.

Presentation and garnishing

Steckrübeneintopf is typically served in a large bowl, with the rutabaga, potatoes, and beef arranged on top of the bread or potatoes. It is often garnished with fresh herbs or a dollop of sour cream.

Tips & Tricks

To make the dish even more flavorful, try using beef stock instead of water for the broth.

Side-dishes

Steckrübeneintopf is often served with a side of bread or potatoes.

Drink pairings

Steckrübeneintopf pairs well with a glass of red wine or a cold beer.