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🍽️ Swabian Beef Pan (Katzagschroi)

454 kcal · 30 min · 4 servings

Ingredients

• 700 g beef (shoulder)
• 1 onion
• 1 carrot
• 0.25 celeriac
• 1 stalk leek
• 1 bay leaf
• 3 allspice berries
• salt
• pepper (from the mill)
• 4 spring onions
• 5 eggs
• 6 tbsp milk
• nutmeg
• 20 g butter

Instructions

1. 1. Rinse the meat under running water and then pat it dry with a kitchen towel.
2. 2. Remove all visible fat edges and sinews from the meat.
3. 3. Peel the onion, the carrot, and the celery.
4. 4. Cut the peeled vegetables into coarse cubes.
5. 5. Wash the leek and shake it dry.
6. 6. Clean the leek and cut it into rings.
7. 7. Place the meat, the cut vegetables, the spices, salt, and pepper into a large pot.
8. 8. Pour enough water into the pot to completely cover the meat.
9. 9. Bring the mixture to a boil over medium heat.
10. 10. Let the meat cook until done over medium heat for about 1 hour.
11. 11. Remove the cooked meat from the pot and let it cool down.
12. 12. Wash the spring onions and shake them dry.
13. 13. Clean the spring onions and cut them into rings.
14. 14. Cut the cooled meat into cubes.
15. 15. Melt butter in a hot pan.
16. 16. Fry the meat cubes together with the spring onions in the pan for 3 to 5 minutes.
17. 17. Whisk the egg with the milk in a separate bowl.
18. 18. Season the egg-milk mixture with salt, pepper, and nutmeg.
19. 19. Pour the seasoned egg-milk mixture over the meat in the pan.
20. 20. Let the egg set in the pan until it is firm.
21. 21. Break up the set egg roughly with a spatula.
22. 22. Serve the dish directly from the pan.

Nutrition per serving

• kcal: 454
• Protein: 45 g · Fett/Fat: 27 g · Carbs: 9 g