The city of
Mannheim
With its downtown wedged into the confluence of the rivers Rhine and Neckar, Mannheim is a city on the water and its skyline of epoch-blurring architecture features its Water Tower as well as the second largest Baroque palace in Europe.
Baden-Württemberg
Schweinshaxe
Peppered beef
Nuremberg Bratwurst
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
The Jesuit Church
Of the 89 houses of God in the city, this is one of the standouts. Architects Paul Egell and Peter Anton von Verschaffelt created the baroque high altar and ceiling fresco, whilst the exterior is modelled on the Jesuit mother church, Rome’s Chiesa del Gesù. Adjacent Schillerplatz is perfect for relaxing on summer lawns.
Schweinshaxe
Peppered beef
Nuremberg Bratwurst
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
Culture & History
Where to eat
The squared city centre
Mannheim’s mostly 18th century centre is famously laid out in 144 squares, the Quadrate, a grid formation unusual in Germany. On the Quadrate’s eastern edge is Friedrichsplatz, an ornate art nouveau pleasure garden surrounding Mannheim’s landmark Water Tower, with green spaces, promenades, basins, fountains and figures from Greek mythology. Also not to be missed is the Rosengarten. Built in the early 1900s, the Art Nouveau concert hall provides a stage for some of the city’s biggest performances.
Schweinshaxe
Peppered beef
Nuremberg Bratwurst
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
Culture & History
Where to eat
Baroque Palace
With a façade more than 400 metres wide, a vast courtyard, and a total floor area of six hectares, Mannheim’s Palace is one of the largest baroque buildings in Europe. These days it hosts the city’s university, but some of its staterooms have been meticulously restored as a palace museum.
Schweinshaxe
Peppered beef
Nuremberg Bratwurst
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
Culture & History
Where to eat
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
MANNHEIM
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Transcript
The city of
Mannheim
With its downtown wedged into the confluence of the rivers Rhine and Neckar, Mannheim is a city on the water and its skyline of epoch-blurring architecture features its Water Tower as well as the second largest Baroque palace in Europe.
Baden-Württemberg
Schweinshaxe
Peppered beef
Nuremberg Bratwurst
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
The Jesuit Church
Of the 89 houses of God in the city, this is one of the standouts. Architects Paul Egell and Peter Anton von Verschaffelt created the baroque high altar and ceiling fresco, whilst the exterior is modelled on the Jesuit mother church, Rome’s Chiesa del Gesù. Adjacent Schillerplatz is perfect for relaxing on summer lawns.
Schweinshaxe
Peppered beef
Nuremberg Bratwurst
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
Culture & History
Where to eat
The squared city centre
Mannheim’s mostly 18th century centre is famously laid out in 144 squares, the Quadrate, a grid formation unusual in Germany. On the Quadrate’s eastern edge is Friedrichsplatz, an ornate art nouveau pleasure garden surrounding Mannheim’s landmark Water Tower, with green spaces, promenades, basins, fountains and figures from Greek mythology. Also not to be missed is the Rosengarten. Built in the early 1900s, the Art Nouveau concert hall provides a stage for some of the city’s biggest performances.
Schweinshaxe
Peppered beef
Nuremberg Bratwurst
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
Culture & History
Where to eat
Baroque Palace
With a façade more than 400 metres wide, a vast courtyard, and a total floor area of six hectares, Mannheim’s Palace is one of the largest baroque buildings in Europe. These days it hosts the city’s university, but some of its staterooms have been meticulously restored as a palace museum.
Schweinshaxe
Peppered beef
Nuremberg Bratwurst
These small, flavourful sausages have a history dating back some 700 years. Traditonally grilled over a beechwood fire, they are best served with sauerkraut or in a bun smothered in mustard or horseradish.
Culture & History
Where to eat
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Red beer in deep cellars
Visitors to Nuremberg can explore the rock cut cellars where the history about the red beer can be experienced. Guided tours offer insights into the brewing process and the history behind these subterranean spaces. The experience often includes tasting the rich, flavourful red beer, a true taste of Nuremberg's brewing tradition. Prost!
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Nuremberg city of history
Nuremberg is a cultural hub, home to the iconic Kaiserburg Castle which offers a glimpse into the city's medieval past. The city also celebrates the legacy of Albrecht Dürer, one of Germany's most famous artists, whose house and works are major attractions. Nuremberg's rich history is intertwined with its vibrant arts and cultural scene.
Bratwurstmuseum
The sausage museum in Nuremberg celebrates the city's rich history of bratwurst, showcasing traditional recipes and methods of sausage-making. Visitors can explore exhibits detailing the cultural significance of bratwurst in Nuremberg.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.