Hammel is called Schöpsen in East-Central German, but Schöps is also often used as an insult in some regions. For Frankfurt cuisine, however, Schöpse means anything but an insult. Because what used to be a cheap dish made from old mutton is now a very special, albeit very simple, delicacy from Frankfurt: Schöpsen stew. For a delicious "Schöpseneintopf" you need the following ingredients:
Ingredients
- 1 kg lamb goulash
- 1 kg potatoes
- Salt
- Pepper
- 2 tablespoons oil
- 2 onions
- 1/8 l water
- ¼ l clear meat stock
- 2 carrots
- 1 leek
- 500 g green beans
- some thyme and marjoram
Preparation:
Sauté the lamb goulash in the oil and season with a little salt and pepper. When the goulash is browned, deglaze it with the water and let it simmer until there is no more water in the pan. Now cut the potatoes and beans into small, bite-sized pieces, scald the whole thing with boiling water briefly and drain shortly afterwards. Now cut the carrots, the onions and the leek into small cubes and mix the whole thing. Now you need an ovenproof casserole dish. Put the meat, the diced vegetables, the potato slices and the beans in two layers. Depending on taste, it is advisable to season the individual layers again with salt and pepper, apart from the goulash, which has already been seasoned during browning. Pour off any remaining stock, and now put the closed casserole dish into the oven preheated to 200 degrees and let the whole thing cook for about 60 minutes. Then serve the deliciousness hot directly from the casserole dish.
Enjoy!