(Recipe #24, page 82)
This dish is generally made with short ribs cut in pieces half the size of a hand. Parboil the meat in a moderate amount of water with a bit of salt, skimming the surface. Add enough minced onion to thicken the sauce, along with a lot of pepper and (whole) nutmeg, some bay leaves, and later a few lemon slices.
The sauce must be smooth but not too thick and taste distinctly of pepper and onions. If it has not come together, stir in some finely crumbled zwieback towards the end. Meat dumplings simmered in clear bouillon or salted water and added to the stew when it is served make the dish even tastier. Serve with boiled potatoes.
Translated by David Green.
Cookbook for Germans in America 