Münsterland ragout, peppered beef stew, pumpernickel
The traditional Westphalian cuisine is substantial, savoury and down to earth. Eggs and bacon, ham and sausages, hearty meat and vegetable dishes and bread and beer have always been a part of it. This rural cuisine that is as simple as it is tasty, has developed into regional specialities and delicacies that you really should try when you visit Münster.
Two classics from the Westphalian cuisine: Münsterland ragout and peppered beef stew
Münsterland ragout is an original specialty from the Münsterland. The hearty meat ragout that is seasoned spicy or sweet and sour seasoned was originally for the poor. It soon became a type of Münsterland national dish because it was so tasty. Nowadays, restaurants in the Münsterland cook Münsterland ragout in various versions and it is often served with fresh farmhouse bread.
The Westphalian peppered beef stew is a hearty meat dish that was traditionally cooked at the beginning of the slaughtering period in autumn. It is prepared by beef being gently roasted in lard, soft boiled wit onions, bay leaves and cloves, before being seasoned with large amounts of pepper; it is sometimes provided with a savoury seasoning by adding capers and lemon juice.