Pichelsteiner Bavarian Three Meat Stew Food
PICHELSTEINER (BAVARIAN THREE MEAT STEW)
Steps:
- Heat lard in a heavy bottom pot / duch oven. Add meat and sear all sides; add onions and season with salt, pepper and a bit of the marjoram. Cook until onions are just soft. Remove 2/3 of the meat and set aside. Spread the remaining 1/3 of meat in to a single layer on the bottom of the pan. Mix potaotes and vegetables together in a seperate bowl. Add 1/3 of the vegetable mixture on top of the meat. Season with salt and pepper. Alternate meat and vegetable layers, seasoning each layer. Last layer must be vegetables. Add beef stock to the pot and cover tightly. Cook over medium-low heat for about 2 hours (or in a 350 degree oven). During cooking occasionally tilt pot to circulate the liquids. Do not stir.
PICHELSTEINER ONE-POT (GERMAN STYLE MEAT STEW)
This is a wonderful meat stew using only beef or -- even better half beef and half pork, along with veggies. Posted for ZWT 6/Germany. It's better is reheated the next day, but we also had it the day I made it and froze leftovers for lunches/dinners. Recipe source: Bon Appetit (November 1981)
Provided by ellie_
Categories Stew
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large dutch oven over high heat melt butter with the oil and then add meat in batches and brown on all sides. Remove meat with a slotted spoon and set aside.
- Reduce heat to medium and add next 3 ingredients (onion - celery) and cook stirring for 5 minutes.
- Stir in beef broth and next 4 ingredients (tomato - pepper) and return meat to the pot.
- Cover with layers of the vegetables (potatoes - green beans). Reduce heat to low, cover and cook for 1 hour or until meat is tender.
- Garnish with chives.
BAVARIAN VEGETABLE STEW: GEMUSEPICHELSTEINER
This stew has a lot of flavor because of the mix of vegetables is a good one, and the heavy casserole lid traps all the flavor.
Provided by Olha7397
Categories Stew
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large casserole, melt 3 tablespoons of the butter over medium high heat, then turn off the heat.
- Layer the carrots over the bottom of the casserole.
- Season with salt and pepper and sprinkle with a little parsley.
- Continue layering the vegetables in the order in which they are listed in the ingredients list, sprinkling each layer with salt, pepper, and parsley.
- The last layer should be the potatoes, sprinkled with parsley.
- Dot the top of the potatoes with the remaining 3 tablespoons of butter.
- Pour the water over the vegetables, cover tightly and bring to a boil.
- Reduce the heat to low and cook until all the vegetables are tender, about 1 hour.
- Makes 6 to 8 servings.
- Real Stew.
Nutrition Facts : Calories 187.4, Fat 9.1, SaturatedFat 5.5, Cholesterol 22.9, Sodium 48.4, Carbohydrate 25.3, Fiber 5.7, Sugar 5.2, Protein 4
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