Recipe

A A A

• 1 tbsp. lard
• 1 1/4 lb pork
• 1 1/4 lb beef
• 1 1/4 lb lamb or mutton ( mutton gives an excellent flavor)
• 2 medium to 3 md onions, diced
• salt
• freshly ground black pepper
• crushed marjoram
• 3 medium potatoes, peeled and finely diced
• 2 large turnips, cubed
• 1 small celery root, peeled and diced , or 4 celery
• stalks, diagonally sliced
• 1/2 lb carrots, peeled and diagonally sliced
• 1 large leek (white part only), washed and sliced
• 1 large can whole tomatoes, quartered with broth
• 2 cup beef stock
• chopped fresh parsley

• 1 Cut meats into 3/4 inch cubes
• 2 Heat the lard in a heavy bottomed pot (or ovenproof Pyrex casserole or the like).
• 3 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.
• 4 Remove two thirds of the meat and onions from the pot and set aside.
• 5 Mix the potatoes and vegetables together; spread a third of these over the bottom layer of meat cubes in the pot or casserole.
• 6 Add the canned tomatoes.
• 7 Sprinkle with salt and a little pepper.
• 8 Alternate 2 more layers of meat with 2 more layers of vegetables.
• 9 Each layer should be separately seasoned with salt and pepper; the top layer MUST consist of vegetables and potatoes.
• 10 Pour in the beef stock.
• 11 Cover tightly and cook over medium-low heat for just about 2 hours.
• 12 Cooking in a 350 degrees F oven is also possible.
• 13 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.
• 14 Serve sprinkled with chopped parsley.
• 15 Variations: Savoy cabbage is frequently added to the roster of vegetables, and it tastes delicious.
• 16 Sliced kohlrabi would be fine as well.
• 17 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.
• 18 Doubling of ingredients is advisable.
• 19 Pichelsteiner tastes excellent (acutally better) reheated.