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How To make Three Meat Stew with Vegetables (Pichelsteiner)
1 tb Lard
1 1/4 lb Pork and beef as well as
-lamb or mutton (mutton -gives An excellent flavor), cut -into 3/4 inch cubes 2 md To 3 md onions, diced
Salt Freshly ground black pepper Crushed marjoram 3 md Potatoes, peeled and finely
-diced 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. 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 reheated. Makes 4 servings. From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 8/92
How To make Three Meat Stew with Vegetables (Pichelsteiner)'s Videos
WW2 German Army Veggie Stew | 2차대전 독일군 피셸스타이너 거뮤제아인토프 | Wehrmacht Pichelsteiner Gemüseeintopf
#WW2 #Wehrmacht #MessKit #Stew #FieldRation #MilitaryRecipes
Pichelsteiner is one of the popular German meat stews that is originated in Bavaria. This dish was served to the German soldiers during the war, and the only difference between the original dish and the field ration was that less variety of meat and vegetables were used, and butter was substituted with lard. I chose lamb to make this ration but you can use any kind of meat you prefer. I found this recipe on a blog of an reenactment team last year, however, unfortunately this blog is now closed.
*Ingredients*(1 serving)
30g lamb
400g savoy cabbage + white cabbage
400g veggies (carrot + celeriac + leek + etc)
500g potatos
5g lard
fresh chopped herbs (parsley, chives, etc)
salt
pepper
water
오늘 소개할 음식은 독일 바이에른주에서 유래된 피셸스타이너 아인토프의 병영식 버젼인 피셸스타이너 거뮤제아인토프입니다. 직역하면 피셸스타이너 채소스튜지만 고기 또한 들어가는데, 원조와 다른 것이라면 고기와 채소 종류와 가짓수가 적게 들어가고 버터 대신 라드를 사용한다는 점이 있습니다. 그 외에는 똑같은 음식이라고 보면 되죠. 저는 양고기를 사용했지만 소고기나 돼지고기 등 아무 고기나 한 가지를 넣어 만들면 됩니다. 작년에 한 리인액트 배우가 운영하는 블로그에서 레시피를 찾아 만든 음식인데 지금은 해당 블로그가 폐쇄되서 찾을 수 없게 됐네요 :(
*재료*(1인분 기준)
양고기 30g
양배추 + 사보이양배추 400g
당근 + 셀러리악 + 리크 등 채소를 합쳐서 400g
감자 500g
라드 5g
파슬리 또는 부추 조금
소금
후추
물
Hurts So Good Blues - Unicorn Heads
Bavarian Pichelsteiner Stew | Pichelsteiner Eintopf | 피셸스타이너 아인토프
#German #Stew #Eintopf
Pichelsteiner is one of the popular German meat stews that is originated in Bavaria. This dish was first mentioned in a cookbook in 1894 and it has been loved ever since. It is usually made with at least 3 different kinds of meat, and lots of vegetables are added. In Regen, a small town in Bavaria, villagers still meet and enjoy Pichelsteiner stew together during the fest since 1874. There are many variations so you can substitute other ingredients to make your own delicious stew :)
*Ingredients*
500g beef
500g lamb
500g pork
400g Savoy cabbage
1/2 celeriac
1 onion
1 leek stalk
2 carrots
2 parsnips
6 potatoes
parsley
green beans
green peas
butter
salt & pepper
water
오늘 소개할 음식은 독일 바이에른주에서 유래된 피셸스타이너 아인토프라는 고기스튜입니다. 이 스튜는 19세기 중반부터 먹었을 것으로 추측된다고 하며, 요리책에 처음으로 소개된 것은 1894년이라고 하네요. 대부분의 경우 최소 세 가지 종류의 고기를 넣어 끓이고, 여러가지 채소가 들어갑니다. 바이에른주에 위치한 도시 레겐에서는 1874년 부터 지금까지 매년 축제때 많은 시민들이 모여 피셸스타이너 아인토프를 나눠먹으며 함께 즐긴다고 합니다. 바이에른 전역에서 흔히 먹는 스튜이기 때문에 많은 바리에이션이 있고, 덕분에 자기가 원하는 재료로 이것저것 넣어 먹을 수 있는 장점이 있습니다 :)
*재료*
소고기 500g
양고기 500g
돼지고기 500g
사보이양배추 400g
셀러리악 1/2 개
양파 1개
리크 1개
당근 2개
파스닙 2개
감자 6개
파슬리
완두콩
풋강낭콩
버터
소금 & 후추
물
Hurts So Good Blues - Unicorn Heads
Panama Hat - Audionautix
11 German Stews & One-Pot Dishes / German Soups / German Eintopf
11 German One-Pot Dishes / German Stews / German Soups / German Eintopf
German one-pot dishes are the best comfort food for winter. If you would like to know what German stews and soups are, please keep on watching. In this video, we concentrate on all popular German Eintopf recipes - German meat stews and vegetarian stews!
♥ Book Frankfurt Food Tour ♥
Food mentioned in the video:
⇛ Pichelsteiner - Bavarian beef soup - ONE-POT
⇛ Linseneintopf - German Lentil Soup
RECIPE:
⇛ Gaisburger Marsch - Swabian beef soup
⇛ Kartoffelsuppe - Potato Soup
⇛ Grüner Bohneneintopf - Green Bean Beef Soup
RECIPE:
⇛ Erbseneintopf - Green Pea Soup
⇛ Soljanka - DDR Style Soup
RECIPE:
⇛ Kohlsuppe - Cabbage Soup
⇛ Hühnersuppe - Chicken Soup
⇛ Steckrübeneintopf - Rutabaga Soup
♥ To watch next ♥
German Autumn Dishes:
German Sauerkraut Dishes:
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Eintopf Idee. Fleisch und Bratwurst Eintopf / Pork and sausage stew
Eine weitere leckere Eintopf-Idee. Einfach zu machen.
Zutaten:
2 Bratwürste (oder mehr)
3 Möhren (Mittelgroß)
2 Zwiebeln
ca. 700 bis 800 Gramm Fleisch
Öl zum braten
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200 Gramm Champignons
1 Paprika
1 TL. Currypulver
1/2 TL. Kreuzkümmel
etwas trockenen Oregano und Basilikum (ca. 1 TL zusammen)
1 bis 2 EL. Honig oder Zucker
Salz und Pfeffer nach Geschmack
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