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Spanish Fricco

4 servings

Ingredients

• 0.88 kg beef fillet
• salt (a little)
• cayenne pepper (a little)
• 1.5 kg potatoes, cooked and sliced
• butter (plenty)
• onions, sliced and braised in butter (a little)
• 1 tbsp wheat flour
• 0.25 l water or sour cream

Instructions

1. For this popular, hearty dish, take beef fillet, about ¾ to 1 kg for 4 people.
2. Pound the meat gently until tender and cut it into not too small cubes, which you sprinkle with fine salt and a little cayenne pepper.
3. Meanwhile, boil potatoes in salted water until tender, cut them into slightly thicker slices than for a salad, and keep them hot; for 1 kg of meat, calculate 1½ kg of potatoes.
4. In a pot with a tight-fitting lid, place plenty of butter in pieces, then a layer of potatoes, again some butter, then a layer of meat, and a layer of sliced onions previously braised in butter until tender (not fried), and continue in this manner until the meat and potatoes are used up.
5. Cover the pot tightly and place over gentle heat; as soon as the dish begins to brown, stir it carefully and shake the pot from time to time.
6. Meanwhile, mix 1 tablespoon of wheat flour with ¼ l of water or, better, sour cream and set aside until the meat has turned gray; then pour this sauce over it.
7. Once it is well cooked through, the meat will also be tender, and the dish is served in a warmed bowl.
8. It must be strongly seasoned, but cayenne pepper should not be used too generously.

Modernized from a treasured 19th-century German cookbook.