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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: 4.5 Rating 4.5
391 people have voted
Last Reviewed on 2019-01-18



Friday, Jan 18 2019 Download & Print Three Meat Stew with Vegetables Pichelsteiner recipe  PDF   Lamb recipes RSS   Thumsb up

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