Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

November 2018

Lamb Recipes

Vegetables Recipes

Favorite Chili Sauce

Favorite Chili Sauce Recipe
25 ea Large Ripe Tomatoes 3 ea Sweet Red Peppers 1 ea Small Bunch Celery Chopped 6 ea Large Onio...

read more

Three Meat Stew with Vegetables Pichelsteiner Recipe

Three Meat Stew with Vegetables Pichelsteiner recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Three Meat Stew with Vegetables Pichelsteiner recipe  PDF


1 tb Lard
1 1/4 lb Pork and beef as well as
lamb or mutton (mutton gives An e cellent 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 Pyre casserole or the like). Lightly sear and mi 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. Mi 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 e cellent reheated. Makes 4 servings. From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon and amp Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 8/92

Three Meat Stew with Vegetables Pichelsteiner recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
545 people have voted
Last Reviewed on 2018-11-15



Thursday, Nov 15 2018 Download & Print Three Meat Stew with Vegetables Pichelsteiner recipe  PDF   Lamb recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Focaccia Bread Machine Made

New Cooking Recipes

Spinach Mushroom Lasagna Ii
Spinach Mushroom Lasagna Ii Recipe


8 Lasagna strips 1 3/4 lb Spinach 1 ts Margarine 1 ts Marjoram 12 oz Ricotta cheese Salt and amp pepper 6 oz Mushrooms 1 oz Margarine 1/4 pt Vegetable stock 1 ts Soy sauce 3 oz Cheddar, grated Preheat oven to 400F. Cook lasagna in plenty of boiling water for 8 to 10 minutes. Drain and amp rinse in cold water. Prepare the spinach by washing it in several changes of cold water. Place in a heavy bottomed pot and amp cook gently without adding more water, for 6 to 8 minutes. When cooked, strain off e cess water and amp chop finely. Return to the pot and am...

Cooking Magazines: Lasagna Recipes » November 2018   Lasagna recipes RSS   New

Dish Of The Day

Lentil and Spinach Soup

Lentil and Spinach Soup Recipe
1 c Brown lentils 2 ea Bay leaves 1 ea Celery stick, finely chopped 2 ts Ginger, grated 8 c Veg...
read more

Category: » Soup Recipes

View more dishes

>