This recipe has tradition. It is one of the popular soup or stew (Eintopf) recipes from Germany, and this one is from Bavaria. It is very easy to do: Cut all ingredients in small pieces, mix them in a big pot, and let it cook. Everything will boil nicely until it is done.
This recipe has also a history which can be traced back 100 hundred years.
In the little village Grattersdorf in the Bavarian Forest there was the Gasthaus of the lady “Auguste Winkler” who is to be said the founder of this recipe. It was named after the “Büchelstein”, a mountain of 832 m height, where on a nearby meadow, a yearly fest was celebrated. Supposedly the Eintopf was created for that special fest. It was ideal for outside cooking, easy to do, and because it was so delicous, it became very popular. The word Pichelsteiner developed time after time as the letter “ü” changed to “i”. Since 1874 the people from the village “Regen” gather yearly on a religious Holiday called “the Kirchweihfest” to eat the Pichelsteiner stew. Until today it is been celebrated as “The Pichelsteiner Fest”. The recipe was mentioned in a cooking book the first time in 1894. This is quite some tradition, isn’t it? Happy Cooking!
Ingredients Pichelsteiner Stew
2-4 tbsp lard
1/2 pound boneless shoulder of lamb
1/2 pound boneless beef chuck
1/2 pound boneless veal
1/2 pound boneless pork
2 cups cold water
2 cups carrots
1.5 cups green cabbage
1 cup celery
1 cup fresh beans
1 cup celery root
1 cup parsnips
1 cup leeks
1/2 cup kohlrabi
1/2 cup green peas (fresh or frozen)
1/2 cup chopped onions
black pepper, salt
1/4 pound bone marrow
3 medium sized potatoes
Cooking Instructions Pichelsteiner Stew
- Peel and cut the vegetable into dices or small pieces.
- Cut all meat into 1-inch thick cubes.
- Cut the bone marrow into coarse dices.
- In a big skillet melt the lard over high heat and add the meat; fry it until it gets brown on all sides; regulate the heat so it won’t become black.
- Pour the water over the meat and bring it to a boil; meanwhile scrape all brown particles from the bottom and sides of the pot.
- boil it briskly for a few seconds, then set it aside.
- Mix all vegetable in a kitchen bowl (without potatoes).
- Spread the bone marrow on the bottom of a heavy skillet and arrange about one third of the meat over it.
- Sprinkle the meat with some salt and fresh ground pepper and put on top one third of the vegetable mix.
- Make layers like this, and add on top the potatoes; sprinkle them swith salt and pepper and add all remaining liquid.
- Bring it to a boil over high heat, then reduce the heat to its lowest level and cover the pot tightly.
- Let is simmer for 1.5 hours and don’t stir.
- Serve directly out of the pot.
You can make this stew with different vegetable as well; you would have to use 8-9 cups of mixed vegetable mix. Recommended vegetable: Brussels sprouts, cauliflower or zucchini.
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