Pfundstopf: The Ultimate German Mixed Meat Casserole for Hearty Parties and Effortless Entertaining
There’s a special magic that fills the air when the seasons turn colder, beckoning us to gather indoors and embrace the warmth of good company and comforting food. It’s a time for wrapping our kitchens in the rich, savory aromas of slow-simmered stews, hearty soups, and fragrant baking spices. Imagine inviting your dearest friends to a table adorned with flickering candles, where wine flows freely, stories are shared, and laughter echoes through a cozy evening. In moments like these, one dish consistently comes to mind: the magnificent German “Pfundstopf.”
This wonderfully generous dish is a symphony of flavors and textures, built from layers of various tender meats and vibrant vegetables, all bathed in a piquant, savory sauce. Slowly braised in the oven, it transforms into a deeply-flavored, melt-in-your-mouth comfort food that satisfies both stomach and soul. Pfundstopf is more than just a meal; it’s a culinary expression of care, a gift that tells your guests how much you cherish their presence. If the adage holds true that the quickest path to anyone’s heart is through their stomach, then this German casserole is undoubtedly the perfect vehicle.
Unveiling Pfundstopf: A German Culinary Classic
Literally translated as “Pound Pot,” Pfundstopf is a celebrated German party dish, gaining widespread popularity in Germany during the 1970s. It’s essentially a mixed meat casserole designed for ease and abundance, traditionally prepared with approximately one pound of each core ingredient. This ingenious dish truly shines when entertaining, embodying the “fix it and forget it” philosophy. There’s no need for tedious browning of meats or pre-cooking of vegetables; simply layer the components, pour over the delectable sauce, and let your oven work its magic.
Many of the original 1970s recipes for Pfundstopf incorporated convenient bottled sauces like Zigeunersauce (a paprika-based gypsy sauce), Schaschliksoße (shish kebab sauce), or various barbecue sauces. While these offered convenience, their flavors could be inconsistent. To ensure a consistently delicious and robust flavor profile, I prefer crafting a simple yet deeply flavorful sauce from scratch on the stovetop. This homemade sauce, often complemented by a generous addition of cream, truly elevates the dish. During its long, low braise in the oven, all the ingredients meld together, creating an exquisite blend of meltingly tender meats and vegetables suspended in a fantastic, rich sauce.
My own journey with Pfundstopf began when my dear German friend, Ruth, prepared it for us. I was instantly captivated by its incredible depth of flavor and begged her for the recipe. Together, we refined and tweaked her recipe to replicate the authentic, hearty flavors of the original dish without relying on supermarket bottled sauces. It has since become an absolute sensation among all my guests, consistently earning rave reviews and requests for second helpings.
The name “Pfundstopf” derives from “Pfund,” the German word for pound (lb.), and “Topf,” meaning pot. While “Pound Pot” might not sound particularly glamorous, it perfectly encapsulates the dish’s fundamental principle: a generous one pound of each main ingredient. It’s a testament to how humble origins can lead to a dish of profound flavor that effortlessly feeds a hungry crowd. It’s worth noting that the German pound is equivalent to 500 grams (approximately 18 oz), whereas the American pound is 454 grams. This slight difference means that exact measurements aren’t critical; a range between 450 and 500 grams (16-18 oz) for each primary ingredient will work perfectly.
Unleash Your Creativity: The Flexibility of Pfundstopf
One of the most appealing aspects of Pfundstopf is its remarkable adaptability. This isn’t a dish that demands strict adherence to a recipe; rather, it encourages culinary exploration and personalization. Its flexible nature makes it incredibly forgiving and easy to tailor to your family’s preferences or whatever ingredients you have on hand. Don’t feel tied down by specific amounts or types of meat and vegetables; the beauty is in making it your own.
- Meat Variations: Have more beef and less pork? No problem! Want to substitute lamb for pork, or ground turkey for ground beef? Absolutely fine. The combination of different meats contributes to the depth of flavor, but you can certainly adjust based on availability or preference.
- Vegetable Experimentation: The original recipe calls for onions, bell peppers, and tomatoes, but feel free to add your favorite root vegetables like carrots, parsnips, or potatoes (though these might be better served on the side). Mushrooms, artichoke hearts, or even a handful of spinach can be delightful additions.
- Layering Order: While I prefer to finish with bacon on top so it crisps beautifully, you can arrange your layers in any sequence you desire. Some might prefer vegetables on top for a softer texture, while others might alternate meat and veggie layers for visual appeal.
- Flavor Boosters: Enhance the piquant sauce with a generous glug of red wine for an even richer dimension. A splash of Worcestershire sauce or a touch of smoked paprika can also deepen its character.
- Creamy Alternatives: If you don’t have whipping cream, sour cream or even crème fraîche can be excellent substitutes, adding a lovely tanginess to the sauce.
- Cooking Time & Temperature: Life happens, and Pfundstopf is understanding. Need to cook it a little longer at a lower temperature, or shorten the cook time slightly by increasing the heat? This casserole is forgiving, allowing you to adapt to your schedule without compromising flavor.
- Herbs and Spices: Don’t hesitate to sprinkle in your favorite herbs and spices. A touch of rosemary, bay leaves, or a pinch of marjoram can add a wonderful aromatic twist.
This endless flexibility truly makes Pfundstopf a versatile staple for any home cook, ensuring that each rendition can be a unique and delightful experience.
The Art of Layering: Building Your Pfundstopf
As mentioned, the specific order of layering is entirely up to you. I find that ending with diced bacon allows it to crisp up beautifully on top, adding a fantastic textural contrast and deeply browned flavor to the dish. However, if you prefer softer, caramelized vegetables, you could certainly finish with a layer of onions and peppers. Below is my preferred layering sequence, but remember, feel free to make it your own personal masterpiece.
Once your ingredients are thoughtfully layered, you’ll prepare the piquant, rich sauce. This savory concoction is then generously poured over the entire assembly. The pot is then covered and sent into the oven for a leisurely braise, typically for 2½ to 3 hours. The moment you lift that lid, you’ll be greeted by a steaming, nose-tingling blast of aroma – a promise of the tender, deeply flavored feast awaiting your family or guests. This German mixed meat casserole is truly a sensory delight.
If you choose to create this magnificent German casserole during the upcoming holiday season, or to warm your home through the long winter months, you are guaranteed to be the host with the most! While it might appear deceptively simple on the plate, the depth of its flavor is anything but. Prepare for your guests to savor every bite, eager for second helpings, and quite possibly, licking the pot clean!
Hosting Made Simple: Tips for an Effortless Feast
One of the greatest advantages of Pfundstopf, especially when hosting, is its incredible “make-ahead” potential. Imagine a stress-free afternoon before your dinner party! You can easily assemble the entire Pfundstopf in the morning, layering all the ingredients and preparing the sauce. Then, three to four hours before your guests are due to arrive, simply pop it into the oven for its slow roast. Once cooked, if needed, you can transfer it to a low oven (around 150°F/65°C) to keep it warm for several hours without it drying out or losing its exquisite flavor. This frees up your entire afternoon to relax, read a book, enjoy a bath, or even tackle some last-minute errands before your friends walk through the door.
When it comes to serving, Pfundstopf pairs beautifully with a variety of simple sides. A crisp, fresh green salad offers a refreshing counterpoint to the rich meat casserole. For a truly satisfying meal, consider cooking up some creamy mashed potatoes, fluffy rice, or tender buttered noodles to serve alongside. These starchy companions are perfect for soaking up every drop of the flavorful, piquant sauce. Alternatively, a beautiful, crusty loaf of bread is an absolute must – ideal for tearing and dipping into the savory juices. Your guests will begin to drool the moment they step through your front door, greeted by the irresistible aroma of this hearty German masterpiece. It’s a meal that speaks of warmth, comfort, and generous hospitality.
With Pfundstopf simmering gently in the oven, filling your home with its inviting scent, all that’s left to do is pour the wine and savor the moment. 😋
Guten Appetit!
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Pfundstopf (German Meat Casserole)
Margaret Bose Johnson
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Equipment
- large dutch oven, braiser, or roasting pan with lid or cover with heavy duty tin foil
Ingredients
- Note: the German lb. is equivalent to 500 grams, so a range between 450 and 500 grams (16-18oz) for each of the meat and vegetable ingredients would be fine in this recipe.
- 1 lb. (450-500gms) beef stew meat
- 1 lb. (450-500gms) pork stew meat
- 1 lb. (450-500gms) onions (about 4 medium), halved and sliced crosswise
- 1 lb. (450-500gms) sweet red bell peppers (about 3 medium), sliced into strips or diced
- 4 garlic cloves minced
- 1 lb. (450-500gms) lean smoked sausages, thinly sliced (about 4 cups sliced), like mettwurst, bratwurst, or kielbasa
- 1 lb. (450-500gms) tomatoes diced (about 2 cups) or 1 can (14-19 oz/400-540gms) diced tomatoes with their liquid
- 1 lb. (450-500gms) lean ground beef
- ½ lb. (225gms) thick-cut lean bacon, diced
for the sauce:
- 4 tablespoons cornstarch or potato starch
- 1½ cups (360ml) beef broth or chicken broth
- ¼ cup (60ml/4 tablespoons) tomato paste
- ¼ cup (60ml) pickle juice (liquid from a jar of pickles)
- 3 tablespoons honey
- 1 tablespoon vinegar
- 2 tablespoons sweet paprika
- 1 teaspoon hot smoked paprika or ½ teaspoon cayenne
- 1 teaspoon fine sea salt
- 1 teaspoon pepper
- ½ teaspoon dried thyme
- 2 cups (480ml) whipping cream
Instructions
- Preheat the oven to 350°F (180°C).
- You will need a very large dutch oven, casserole dish or roasting pan that has a capacity of at least 6 litres (6.3 quarts). If you’re not sure of its size, measure the dish’s volume by filling it with 6 litres/6.3 quarts of water and see how high the water is. The recipe ingredients add up to about 5½ litres of volume, so make sure to leave a bit of headspace so the casserole doesn’t boil over in the oven.
- Cut the onions in half, then cut them crosswise into half-moon slices. Core the red peppers and cut them into lengthwise strips. Mince the garlic. Slice the sausages thinly into coins. Core and dice the tomatoes. Crumble the ground beef. Dice the bacon into ½-inch (.5cm) pieces. You can partially fry the bacon before using it and discard the bacon grease, or use the bacon raw and then spoon off the excess grease from the finished casserole when it is cooked (this is what I do to save a step).
- In the large dutch oven or baking dish, layer the first 9 ingredients in the order they are listed above, or change the order to your liking.
- In a large saucepan, whisk together the cold beef or chicken broth and the cornstarch. Whisk in the tomato paste, honey, pickle juice, vinegar, sweet paprka, smoked paprika, salt, pepper and thyme. Bring the mixture to a boil.
- Remove from the heat. Stir in the cream.
- Pour the sauce over the meat and vegetables in the dutch oven. (If you’re assembling the dish a few hours ahead, let the sauce cool before pouring it over the meats.)
- Bake, covered, for 2 to 2½ hours. Remove the lid and bake for another ½ hour to reduce the sauce somewhat.
- If there is an excess amount of fat floating on the surface of the Pfundstopf, scoop off as much as you can with a spoon. (Save it for making oven-roasted potatoes or vegetables.)
- If needed, the Pfundstopf can be covered and kept warm in a low oven (150°F/65°C) for several hours.
- Makes about 16 cups of meat stew, serving 10 or more. Serve with crusty bread, mashed potatoes, rice, or buttered noodles and a green salad. Leftovers reheat well.
Notes
However, this recipe is very adaptable – if you have more of one type of meat and less of another, no problem. Or vary the meats and vegetables to suit your tastes. Use lamb instead of pork, or use ground turkey instead of beef, etc.
Depending on how fatty the sausage or bacon is, you may have excess oil floating on top of the Pfundstopf when finished. Scoop off most of it with a spoon (but leave some of it in, as fat carries flavour). Reserve the fat and let it solidify. Refrigerate and use it for making tasty oven-roasted potatoes or vegetables.
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