Pichelsteiner Three Meat Stew Veggies |
|
 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
|
A great cold weather dish. Ingredients:
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 med to 3 md onions, diced |
salt |
freshly ground black pepper |
crushed marjoram |
3 med 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 |
Directions:
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.
|
|