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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
Kochen nach Oma's Rezepten. Einfach phantastisch ???????? Eintopf vom Feinsten.
Ein toller Eintopf, schnell und einfach gemacht.
CORBA@Balkan, EINTOPF mit Wirz-Gemüse - Winterzeit ist Eintopfzeit ???????? #gesund #lecker #VEGI
Zutaten
- 2 Blätter vom Wirzgemüse
- 2 Zwiebeln
- 2 Karotten
- 2-3 Knoblauch-Zehen
- 2 gelbe Spitzpaprika
- 1 Tomate
- 4-6 Kartoffeln (je nach Grösse)
- Salz, Pfeffer, Paprika mild, Vegeta
- ca. 800 ml Wasser (zum Einkochen)
Ajvar-Paste
- 1 Esslöffel Ajvar (Gemüsemischung)
- 1 Esslöffel Tomatenpüree
- 1 Esslöffel Mehl
- 3 Esslöffel Wasser
Guten Appetit. Ich freue mich auf eure Rückmeldungen und Eindrücke. Wir lieben Eintopf-Gerichte in der kalten Jahreszeit ????...hoffe ihr auch?!? ????
Gruss ????????????????
Deftiger Kartoffeleintopf
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
1 EL. Brühepulver nach Wahl
ca. 2 Tassen Wasser (oder ein bisschen mehr)
Zimtstange
Lorbeerblätter
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
German Style Potato Stew with Pork | 독일식 고기감자스튜 | Kartoffel Fleisch Eintopf | Simple Camping Recipes
#Camping #Outdoor #MessKit
In April 2019, my father and I found a nice camp sight and we placed ground stakes on a beautiful lake shore. It was a bit cold still so I chose a simple dish that I can cook in short time.
*Ingredients*(1 serving)
250g pork
1 potato
1 carrot
1/2 onion
parsley
pork fat
water
salt
pepper
2019년 4월에 아버지와 함께 캠핑을 다녀왔습니다. 호수변에 자리를 잡았고, 아직 조금 추울 때라서 단시간에 만들 수 있는 음식으로 골라봤죠. 추운데 밖에서 먹어서 그런지 더 맛있더군요 :)
*재료*(1인분)
돼지고기 250g
감자 1개
당근 1개
양파 1/2개
파슬리
돼지기름
물
소금
후추
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