Potatoes in beer
4 servings
35 minutes
Potatoes in beer is a traditional dish of German cuisine that traces back to rustic recipes of the past. It successfully combines simple ingredients with rich flavor. Beer-soaked potatoes gain softness and depth of taste, while the meat sauce with flour and spices creates a tender texture and pleasant aftertaste. Caraway and cinnamon add subtle, spicy notes characteristic of German gastronomy. This dish pairs perfectly with cold boiled meat, enhancing its rich flavor and making the meal more filling. Potatoes in beer are a great example of how humble ingredients can transform into an exquisite and cozy dish that warms the soul and transports one to the atmosphere of a traditional German feast.
1
Wash, peel, and cut raw potatoes into cubes about 1 cm in size.
- Potato: 1 kg
2
Mix equal parts of beer and cold boiled water, add salt, and bring to a boil. Add potatoes and cook for about 10 minutes. Then drain the potatoes in a colander and pour the broth into a bowl.
- Beer: 1 glass
- Water: 1 glass
- Potato: 1 kg
3
Cut the lean pork into small pieces and sauté. Add flour while stirring, sauté, then gradually pour in potato broth while stirring until a homogeneous, thick but not too dense sauce forms. Season with salt, pepper, cumin, and cinnamon.
- Pork loin: 150 g
- Wheat flour: 20 g
- Water: 1 glass
- Salt: 1 teaspoon
- Ground black pepper: to taste
- Ground red pepper: to taste
- Caraway: to taste
- Cinnamon: to taste
4
Place the potatoes in the sauce pot and let sit for 5 minutes. It should be served with cold boiled meat.
- Potato: 1 kg