Three Meat Stew With Vegetables (Pichelsteine
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Three Meat Stew With Vegetables (Pichelsteine
  Meat    Vegetables    German    Stews  
Last updated 6/12/2012 1:26:43 AM. Recipe ID 61266. Report a problem with this recipe.
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      Title: Three meat stew with vegetables (pichelsteine
 Categories: Soups/stews, German
      Yield: 4 Servings
      1 tb Lard
  1 1/4 lb Pork and beef as well as
           -lamb or mutton (mutton
           An excellent flavor), cut
           -into 3/4 inch cubes
      2 md To 3 md onions, diced
           Freshly ground black pepper
           Crushed marjoram
      3 md Potatoes, peeled and finely
      1 sm Celery root, peeled and
           -diced, OR 4 celery
           Stalks, diagonally sliced
    1/2 lb Carrots, peeled and
           -diagonally sliced
      1 lg Leek (white part only),
           -washed and sliced
      2 c  Beef stock
           Chopped fresh parsley
  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. 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.
  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 reheated.
  Makes 4 servings.
  From:  THE CUISINES OF GERMANY by Horst Scharfenberg, Simon &
  Schuster/Poseidon Press, New York.  1989 Posted 

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Recipe ID 61266 (Apr 03, 2005)

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