Pichelstein stew
Pichel-stein stew
A southern German stew made from various types of meat and vegetables
Country:
Germany
To:
Lunchtime
Preparation:
90 min
Persons
4
Ingredients
- 150 g beef brisket
- 250 g pork neck
- 1 leek
- 2 carrots
- 200 g celeriac
- 2 parsley roots
- 600 g waxy potatoes
- 300 g savoy cabbage
- 2 onions1 tsp caraway
- Pepper, salt
- 1 liter vegetable stock
- 1 bunch parsley
- Wholemeal bread rolls on the side if required
Step by step instructions
Step 1
Dice the meat, carrots, celery and parsley. Slice the leek into fine rings. Boil the potatoes, peel and also cut into slices. Remove individual savoy cabbage leaves and chop into small pieces.
Step 2
Finely dice the onions and fry in a little oil until translucent. Then fry the meat and sprinkle with the caraway seeds.
Step 3
Layer the meat and vegetables in a large pan. Keep adding salt and pepper in between. The potatoes should form the top. Pour in enough vegetable stock to cover everything.
Step 4
Then cook for 50 minutes over a medium heat without stirring. Finally, garnish with parsley and serve with the bread rolls, if desired.
Noch heiß servieren.
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