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.

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