Pichelsteiner Three Meat Stew Veggies
From smurfetta 16 years agoIngredients
- 1 tbsp. lard shopping list
- 1 1/4 lb pork shopping list
- 1 1/4 lb beef shopping list
- 1 1/4 lb lamb or mutton (mutton gives An excellent flavor), shopping list
- 2 med To 3 md onions, diced shopping list
- salt shopping list
- Freshly ground black pepper shopping list
- Crushed marjoram shopping list
- 3 med potatoes, peeled and finely diced shopping list
- 2 large turnips, cubed shopping list
- 1 small celery root, peeled and diced, OR 4 celery shopping list
- Stalks, diagonally sliced shopping list
- 1/2 lb carrots, peeled and diagonally sliced shopping list
- 1 large leek (white part only), washed and sliced shopping list
- 1 Large can whole tomatoes, quartered with broth shopping list
- 2 cup beef stock shopping list
- Chopped fresh parsley shopping list
How to make it
- Cut meats into 3/4 inch cubes
- Heat the lard in a heavy bottomed pot (or ovenproof Pyrex casserole or the like).
- Lightly sear and mix together the meat cubes and the onions; season with salt, an ample amount of pepper, and a very little bit of Crushed marjoram.
- Remove two thirds of the meat and onions from the pot and set aside.
- Mix the potatoes and vegetables together; spread a third of these over the bottom layer of meat cubes in the pot or casserole.
- Add the canned tomatoes.
- Sprinkle with salt and a little pepper.
- Alternate 2 more layers of meat with 2 more layers of vegetables.
- Each layer should be separately seasoned with salt and pepper; the top layer MUST consist of vegetables and potatoes.
- Pour in the beef stock.
- Cover tightly and cook over medium-low heat for just about 2 hours.
- Cooking in a 350 degrees F oven is also possible.
- You should not stir the stew, but you can tilt the pot back and forth to circulate the liquid and prevent the bottom layer from burning.
- Serve sprinkled with chopped parsley.
- Variations: Savoy cabbage is frequently added to the roster of vegetables, and it tastes delicious.
- Sliced kohlrabi would be fine as well.
- For a truly gourmet 'Pichelsteiner', 6 to 8 slices of bone marrow should be briefly sauteed with the onions at the beginning, then added to one of the in-between layers of meat.
- Doubling of ingredients is advisable.
- Pichelsteiner tastes excellent (acutally better) reheated.
People Who Like This Dish 4
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