Pickelsteinerfest Stew Food

BIGOS (HUNTER'S STEW)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
• Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
• Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
• Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
• Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.

SPICY STEWED BEEF

Steps:

• In a large pot over high heat, heat the oil and butter. Working in 2 batches, cook the beef until browned on all sides, 1 to 2 minutes. Add the cumin, chili powder, garlic and some salt and pepper and cook for 1 to 2 minutes to deepen the flavors.
• Add the beef broth and chipotle peppers with adobo sauce, stir and bring to a boil. Reduce the heat to low, cover and simmer until the meat is fall-apart tender and the liquid is thick, 2 1/2 to 3 hours. Check occasionally and add more beef broth if the sauce becomes too thick or dry.
• Serve immediately and garnish with the green onions, or allow to cool, cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
• If serving with the Pimiento Cheese and Bacon Grits, spoon the hot stew over the warm grits in a 9-by-13-inch baking dish and serve immediately or cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
• In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate.
• Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes.
• Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.
• Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.

PICHELSTEINER ONE-POT (GERMAN STYLE MEAT STEW)

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.

PICKELSTEINERFEST STEW

Steps:

• Heat no more than 2 Tbsp of the oil in a large, deep skillet on high heat.
• Brown each type of meat in small batches, browning them on all sides but be careful not to burn them.
• Add additional oil as needed with each batch- you may not need it all.
• Transfer browned meat chunks to a bowl using a slotted spoon and set aside.
• Remove any remaining meat residue from the skillet (including the oil), then pour in 2 cups of water and bring to a boil.
• Let water boil a few seconds, then stir in the boullion cube until dissolved and set aside.
• Place all the veggies except the potatoes into a huge mixing bowl.
• Sprinkle with about 1/2 tsp of salt and some black pepper, to taste, mixing well.
• In a huge stockpot, add 1/3 of the meat chunks, then 1/3 of the mixed veggies, repeating these layers until all the meat& mixed veggies are in the pot.
• Next, Place all of the potatoes on top and season to taste with some more salt and pepper.
• Pour in the reserve liquid from the skillet.
• Bring to a boil over high heat.
• Once boiling, reduce heat to the lowest setting, cover and simmer undisturbed (no stirring) for 1 1/2 hours or until meat is cooked and tender and veggies are done to your liking.