Do you still know “Gehacktesstippe” and “Beamtenstippe”? How to make the eastern classic

Minced meat with mashed potatoes is quick to make and tastes delicious – peas are also good. Imago / Shotshop, Imago / Panthermedia

Which courts do you think of when you think of the GDR? Spicy meat, sausage goulash with Spirelli, Hoppel-Poppel? These are real classics in home cooking in the east. But there are also GDR recipes that everyone used to enjoy, but which fell more and more into oblivion in the years after reunification.

Recipe for “Minced meat tips”: This is how the delicious minced meat sauce succeeds

THE COURIER continues to present almost forgotten dishes – after the monkey fat and the leaf frogs, it’s the turn of the minced meat this time! Incidentally, the exact origin of the court is disputed, and opinions differ. But one thing is clear: with mashed potatoes, the meat dish is simple, cheap, quick to make and the perfect meal for the whole family!

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The term “Gehacktesstippe” comes from the word “stippen” (“to dip”) – because Hacktesstippe is more of a rich sauce served with, for example, mashed potatoes. It is known as typical DDR food. However, it is not clear where the stain was actually invented. In the Berlin area, the court is also known as “Beamtenstippe”. Here comes the simple recipe.

You will need the following ingredients: 1 kilo of minced meat, 3 large onions, 3 tablespoons of flour, a little shortening, salt, pepper and a little cumin. For the mashed potatoes also 1 kilo of potatoes, 150 ml milk, 2 tablespoons butter, salt, pepper and a little nutmeg. Also add some cucumbers for serving.

Here’s how: Peel the potatoes and cook them in salted water until done. While they are cooking, peel and dice the onion.

The chopped stipple is also called the official stipple, the recipe is simple

Heat fat in a pan and fry the onion in it until it becomes transparent. Then add the ground beef and fry well. Sprinkle flour on top and stir well, then add 750 milliliters of water and stir everything together. Simmer for about ten minutes until the liquid has thickened slightly, season with salt, pepper and cumin.

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Mash the potatoes with a mashed potato, add butter and milk and season the puree with salt, pepper and nutmeg. The stew is served with the porridge on the plate and the dish can then be decorated with cucumbers. If you want, you can also serve peas with the food – they taste just as good! Good apetite…

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