Rinderpfanne auf schwäbische Art (Katzagschroi)

Ingredients

• 700 g beef (shoulder)
• 1 onion
• 1 Carrot
• 0.25 celery root
• 1 stalk leek
• 1 bay leaf
• 3 allspice berries
• Salt
• black pepper (ground)
• 4 Spring Onions
• 5 eggs
• 6 tbsp milk
• nutmeg
• 20 g butter

Instructions

1. 1.

   Wash the meat, pat dry and remove fat and sinew strands. Peel and roughly dice the onion, carrot, and celery root. Wash, shake dry, trim, and slice the leek into rings. Place the meat with the vegetables, spices, salt, and pepper in a pot, add water to cover the meat completely, and bring to a boil. Cook over medium heat for about 1 hour.

2. 2.

   Remove the cooked meat and let it cool. Wash, shake dry, trim, and slice the spring onions into rings. Dice the meat and sauté with the onions in a hot pan with melted butter for 3-5 minutes.

3. 3.

   Whisk the eggs with milk, season with salt, pepper, and nutmeg, then pour over the meat. Let the egg set and use a spatula to roughly break it apart. Serve plated on a plate.