Pichelsteiner stew

Pichelsteiner stew
Quantity Ingredient
200 g Cattle leg slice
150 g Pig shoulder
150 g Veal schnitzel
150 g Mutton meat
200 g Celery
200 g Onions
200 g Carrots
200 g Potatoes
200 g Savoy cabbage
Pepper from the mill
Dried marjoram
0,75 l Broth
1 tbsp Parsley

Pichelsteiner stew is made from several different types of meat, with mutton meat giving the dish its typical taste. Remove bone marrow from the beef leg slice. Remove fine splinters with kitchen paper. Cut marrow into slices. Line the bottom of a pot with them. Remove the meat from the beef leg slice from the bone. Cut into cubes. Dice shoulder of pork, veal cutlet and mutton. Peel celery, onions, carrots and potatoes. Cut into slices or cubes. Cut savoy cabbage into thin slices. Mix vegetables in a large bowl. Fill the beef leg slice on the marrow into the pot. Cover with a layer of vegetables. Season with pepper, salt and marjoram. Fill the rest of the meat alternating with vegetables and spices on top. Fill Pichelsteiner stew with stock. Put the lid on. Bring the Pichelsteiner stew to a boil. Reduce temperature. Simmer Pichelsteiner stew for 1 hour. Chop parsley finely. Sprinkle over the Pichelsteiner stew just before serving.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
426 kcal
31 g
48 g
11 g

(C)opyright by Marions Kochbuch