Bollenfleisch

Bollenfleisch ( Berlinisch for onion meat ) is a traditional stew in Berlin cuisine made from sheep meat ( lamb ) and onions .

For preparation, the meat cut into bite-sized pieces from the shoulder, breast, leg or knuckle is fried, then plenty of diced onions are added and seasoned with salt , pepper , bay leaves and caraway seeds. Not too much water is poured in, the dish is then simmered until a creamy sauce is formed.

Bollenfleisch is served with boiled potatoes or mashed potatoes , with mustard pickles and beetroot salad.

etymology

The Bolle is a Berlin dialect for, among other things, "onion", from Old High German bolla to Middle High German bolle , "Knolle"; compare Latin cipolla "onion".