Pichelsteiner Stew - Historic Bavarian Recipe - Whole Plant Based, Vegan
Before I state the recipe, let me explain to you that every time I talk about beef tips and beef strips or saussage, I refer to my vegan beefless substitutes from Gardein and Field Roast (DUH). I might have caused confusion and apologize for that. Here is the historic background and the recipe of the Bavarian Pichelsteiner Stew:
Historic background: In the late 18th century, a farmers wife in Southeastern Bavaria was forced by the marauding Trenk Pandurs, soldiers of the Austrian Empire, to cook dinner. All she had was scrapes of beef, mutton, and pork and some root vegetables (potaties were not known in Germany at that point of time). The one pot stew she cooked was so good that it did not only safe the lives of her family but the recipe got preserved for future generations. A decade later, in 1879, this 3-meat stew got its famous name, The Pichlsteiner when wellknown chef and restaurant owner Auguste Winkler prepared it for a big festival on top of the hill Buechlstein, located in Northern Bavaria bordering the Czech Republic. Auguste is said to have added the potatoes to the one pot stew. My Oma (grandma) added cut green beans for her version in her restaurant in the Allgaeu, and I added Turmeric and liquid Hickory Smoke for health and taste. I prepared the stew in my instant pot and those of you who do not have one, can prepare it in a pot simmering on the stove for about 1 - 1.5 hrs (start checking potatoes and vegetable after one hr so that they are not getting overcooked).
Recipe:
Clean and chop the following vegetables:
3 big russet potatoes (wash, cube, leave peel on potatoes)
1 kohlrabi (needs to be white inside and juicy, try it. Don't use woodsy, dry old kohlrabis - they spoil the stew)
1/2 head of medium size white cabbage or savoy cabbage
1 stalk of celery
1/2 of a celeriac root and some of its leaves (1 tbsp)
1 white parsnip
2 carrots
2 cloves of garlic
1 leek (make sure you wash the leek to make sure their is no sand left in between the leaves, keep chopped leek separate)
1 onion (keep separate from other vegetables together with the leek)
Turn instant pot on sautee mode high and sautee onion and leek with a little bit of the 4 cups of vegetable broth you keep for later.
Then turn off sautee mode. Mix all chopped vegetables in a bowl and add the following spices: 1 tsp salt, 1 tsp fresh ground black pepper, 1 tsp marjoram, 1 tsp caraway seeds, 1/2 tsp turmeric, 3 tbsp dried parsley. Then pour half of the vegetables into the instant pot. Slice one Field roast apple smoked sausage and add to instant pot together with one bag of Gardein beefless tips and one package gardein beefless strips (do NOT use the sauce package attached, it is too oily, discard it). Close lid, turn valve on sealed, push manual button and program 3 minutes steam time with the plus and minus buttons. Once done, let it sit for 10 minutes on natural steam release (you don't have to do anything, it will be on warm mode and the steam will go out slowly until the valve is completely down and you can open pot), Bon Appetit!
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Leckeres Rezept Gemüseeintopf mit Fleisch! Dieser Eintopf wird nur in Restaurants serviert!
Leckeres Rezept Gemüseeintopf mit Fleisch! Dieser Eintopf wird nur in Restaurants serviert! Geschmortes Gemüse ist immer gesund und lecker. Rezept für Fleisch mit Gemüse, in nur 40 Minuten zubereiten. Jeder kann ein leckeres Rezept für gedünstetes Gemüse zubereiten, Hauptsache, man hat Wünsche. Wie man Eintopf kocht, zeige ich heute eine der günstigsten Optionen, die oft in Restaurants gekocht wird. Ein schnelles Fleischeintopf-Rezept, dessen Zubereitung nicht viel Zeit in Anspruch nimmt. Ein einfaches Eintopfrezept, perfekt für ein schnelles Abendessen, man muss nur alles mit Liebe kochen.
Rezept und Zutaten:
1 Zwiebel schneiden.
100 g Sellerie hacken.
1 Karotte hacken.
4 Kartoffeln in Würfel geschnitten.
Alles 10 Minuten bei mittlerer Hitze anbraten.
gießen Sie 1 Liter Wasser und kochen Sie für 20 Minuten.
2 Hähnchenfilets in Würfel schneiden.
1 Lauch hacken.
1 Paprika hacken.
100 g Champignons schneiden.
1 Chili und 4 Knoblauchzehen fein hacken.
Alle 10 Minuten bei mittlerer Hitze unter dem Deckel braten.
2 Esslöffel Tomatenmark hinzugeben und alles umrühren.
Salz, getrockneter Paprika, Rosmarin und Suneli-Hopfen, 2 Minuten kochen.
15 Minuten bei mittlerer Hitze kochen.
frische Petersilie fein hacken.
Guten Appetit.
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Tushonka/Russian Stewed Meat | 돼지고기 투손카 | Домашняя Тушёнка | Simple Emergency Meal for Quarantine
#Tushonka #Pork #Canned #Stew
Tushonka is a canned stewed meat that is still popular in Russia today. During the Second World War, the US government provided tushonka to the Soviet Union through Lend-Lease. Unlike the UK government, the Soviet Union demanded America to send tushonka instead of Spam because Stalin didn't want his people to recognize that they are receiving tremendous aid from America. It is also popular among people in former Soviet Union countries, and it is common for campers and hikers to take tushonka with them for the outdoor activities. Tushonka is normally used as an ingredient for making kasha or pasta, and sometimes it is just eaten with bread. It can be stored in a fridge for several months which makes tushonka a great emergency meal.
*Ingredients*
fresh pork
onion (minced)
garlic clove (minced)
peppercorns
dry bay leaf
lard
salt to taste
sterilized jar
투손카는 2차대전 당시 미국이 소련에게 랜드리스로 끊임없이 보내주던 물자 중 하나였습니다. 초기에는 스팸이 보내졌지만 인민들에게 소련이 미국의 도움을 받고 있다는 인식을 심어주고 싶지 않았던 스탈린의 요구로 러시아식 돼지고기스튜인 투손카가 탄생했다고 하죠. 오늘날까지도 구소련의 일원국이었던 나라들에서는 여전히 투손카를 즐겨 먹는다고 하며, 캠핑이나 등산을 갈 때, 소풍을 갈 때 등등 챙겨서 가는 사람들도 흔하다고 하네요. 투손카는 주로 까샤나 파스타와 곁들여 먹거나 그냥 간편하게 빵과 먹기도 하고, 집에서 만드는 경우 한 번에 많이 만들어서 몇달이고 쟁여놓고 먹는 저장식이라고 보시면 되겠습니다. 지난번 앞서 먹어봤던 2차대전 스타일의 투손카는 매우 느끼했지만 이번에 먹어본 가정식 스타일의 투손카는 전혀 느끼함이 없고, 중탕으로 익힌 덕분에 고기에서 우러나온 육즙과 양파에서 나온 물이 잘 섞여 맛있는 수육 같은 느낌이었습니다. 먹기 전에 2~3달 냉장보관했었는데 전혀 변하지 않았고, 심지어 돼지냄새도 전혀 나지 않았기 때문에 여러모로 쇼킹(?)한 음식이었습니다.
*재료*
생돼지고기
다진양파
다진마늘
통후추
월계수잎
라드
소금
소독한 병
WW2 Red Army Tushonka
Hurts So Good Blues - Unicorn Heads
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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Gemüse Kartoffeleintopf mit Rindfleisch , One Pot Rezept, Sehr Lecker und macht Satt!
Gemüse Kartoffeleintopf mit Rindfleisch , One Pot Rezept, Sehr Lecker und macht Satt!
600gr. Rindfleisch ( Beinscheiben oder Suppenfleisch)
200gr.Karotten
200gr. Sellerie
100gr. Zwiebeln
100gr. Lauch
30gr. Frühlingszwiebeln
Thymian
Lorbeerblatt
Salz & Pfeffer
Yachni - griechischer Eintopf - Rezept und Anleitung - Natürlich Lecker
Heute gibt es ein leckeres Rezept für einen griechischen Eintopf. Yachni ist schnell gemacht und basiert auf Kartoffeln und Tomaten, welche mit Oliven und Feta verfeinert werden.
Viel Spaß beim nachkochen
Hier findet ihr das Rezept: folgt
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