Pichelsteiner Bavarian Three Meat Stew Recipes

PICHELSTEINER (BAVARIAN THREE MEAT STEW)

Steps:

• Heat lard in a heavy bottom pot / duch oven. Add meat and sear all sides; add onions and season with salt, pepper and a bit of the marjoram. Cook until onions are just soft. Remove 2/3 of the meat and set aside. Spread the remaining 1/3 of meat in to a single layer on the bottom of the pan. Mix potaotes and vegetables together in a seperate bowl. Add 1/3 of the vegetable mixture on top of the meat. Season with salt and pepper. Alternate meat and vegetable layers, seasoning each layer. Last layer must be vegetables. Add beef stock to the pot and cover tightly. Cook over medium-low heat for about 2 hours (or in a 350 degree oven). During cooking occasionally tilt pot to circulate the liquids. Do not stir.

BAVARIAN STEW

Steps:

• In a large saucepan, cook beef in oil until browned; drain. Stir in the broth, onion, bay leaf, caraway seeds and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is almost tender., Combine vinegar and sugar; stir into beef mixture. Place cabbage on top of meat mixture. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until meat and cabbage are tender. , Remove beef and cabbage; keep warm. Discard bay leaf. Stir gingersnaps into cooking liquid; cook and stir until thickened. Stir in beef. Serve with cabbage.

PICHELSTEINER ONE-POT (GERMAN STYLE MEAT STEW)

Steps:

• In a large dutch oven over high heat melt butter with the oil and then add meat in batches and brown on all sides. Remove meat with a slotted spoon and set aside.
• Reduce heat to medium and add next 3 ingredients (onion - celery) and cook stirring for 5 minutes.
• Stir in beef broth and next 4 ingredients (tomato - pepper) and return meat to the pot.
• Cover with layers of the vegetables (potatoes - green beans). Reduce heat to low, cover and cook for 1 hour or until meat is tender.
• Garnish with chives.