Labskaus

Method

Cut the beef into small dice and brown in butter with diced onions until coloured on all sides. Add the diced potatoes and beef stock, then simmer gently for 45 minutes until the meat is tender and potatoes are soft. Chop the anchovies finely and stir into the stew along with diced beetroot and gherkins, then simmer for a further 10 minutes. Season to taste with salt and pepper. Divide the labskaus among serving bowls and top each portion with a fried egg, serving immediately with rye bread.