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Einsiedler Eintopf
Creamy Beef and Leeks
Preparation info
- Servings
4
- Difficulty
Easy
Appears in
By Andie Pilot
Published 2025
This recipe comes from the Benedictine Abbey of Einsiedeln in canton Schwyz, one of Switzerland’s most famous monasteries. A version of this dish has probably been eaten there since the Middle Ages.
Ingredients
500 g 1 lb 1 tbsp
Method
In a large frying pan over medium-high heat, brown the beef in batches, then remove from the pan and set aside.
In the same pan, melt the butter, add the leeks and onions, and cook over medium heat until they soften slightly, about 5–7 minutes.
Pour in the stock and let cook for a few minutes, then add back the beef. Let cook on low heat for about 15 minutes.
Stir in the