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My Pichelsteiner stew

updated

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Ingredients for 4 servings:

  • 500 g beef soup meat, boneless
  • 2 onions
  • 1 stalk(s) leek
  • 5 carrots
  • 10 potatoes
  • 2 cubes of meat broth
  • 1 ½ liters of water
  • salt and pepper
  • Paprika powder
  • Parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Wash the meat and cut into bite-sized pieces. Dice the onions. Trim, wash, and slice the leeks. Trim and slice the carrots. Peel, wash, and dice the potatoes. Melt clarified butter in a saucepan and sauté the diced onions. Add the meat and season with salt, pepper, and paprika. Add the carrots, leeks, and potatoes. Pour in water and add the meat stock cubes. Simmer gently for about 60 minutes, do not stir. Season again if desired and serve sprinkled with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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