Cut meat cubes evenly
Cut beef and pork into about three centimetres large pieces and fry in proportion. Even cubes become tender together during the long cooking time.
German Recipe
Pichelsteiner stew
Fry meat in portions. Place meat, potatoes and vegetables in a pot. Add broth and marjoram. Cook gently covered until meat and vegetables are soft. Stir carefully and taste.
Total time
2 hr
Calories
620 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Pichelsteiner stew step by step
Add broth and marjoram. Cook gently covered until meat and vegetables are soft. Stir carefully and season.
Lunch
One-Pot Recipes
Meat
German Recipes
Recipe
Pichelsteiner stew
Fry meat in portions. Place meat, potatoes and vegetables in a pot.
Ingredients
6 servings
Method
-
1
Fry meat
Fry meat in portions.
-
2
Layers
Place meat, potatoes and vegetables in a pot.
-
3
Watering
Add broth and marjoram.
-
4
Boil
Cook gently covered until meat and vegetables are soft.
-
5
Flavouring
Gently stir and season.
Kitchen know-how
Tips for Pichelsteiner stew
Layer the ingredients loosely in the pot
Meat down, then fill in potatoes and vegetables. The layer protects delicate swirling strips and distributes the leaking meat juice in the pot.
Do not cover completely with broth
Pichelsteiner should be a strong stew and not a thin soup. The covered ingredients add liquid when cooking.
Variations
How to adapt this recipe
Replace pork with the same amount of beef shoulder. Cooking time can be a little longer; it is crucial that each piece of meat has become soft.
Replace one third of the meat with lamb's shoulder and savoring with white cabbage. Juniper and some caraway fit this stronger version.
Nutrition per serving
620kcal
38.0 gCarbohydrates
36.0 gProtein
34.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pichelsteiner stew
The stew is especially connected with the Bavarian Forest and the city of rain. Typical are several meats, potatoes and vegetables from a pot.
Shoulder, bow or calf are suitable, because connective tissue becomes soft during gentle blackening. Very lean short-breasted pieces would be rather dry in the long cooking time.
The layers cook in their own steam and retain their structure. Frequent stirring crushes potatoes and Wirsing; one-time careful lifting at the end is enough.
Yes. Cool overnight after quick cooling and heat slowly the next day. If the stew is strongly bound, pour only a little broth.
Keep cooking