in Germany

Pichelsteiner stew

Spread the love

Ingredients for 4 servings:

  • 500 g beef and pork shoulder, mixed, diced
  • 2 tbsp oil
  • 2 onions, peeled, sliced
  • salt and pepper
  • Paprika powder
  • Caraway seeds
  • 500 g potatoes, peeled, diced
  • ½ head of savoy cabbage, cleaned, cut into diamonds
  • ½ head of white cabbage, cleaned, cut into diamonds
  • 1 bunch of soup greens, cleaned, finely diced
  • 500 ml meat broth, hot
  • Parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

Fry the diced meat in hot oil with the sliced ​​onions for 15 minutes. Season with salt, pepper, paprika, and caraway seeds. Layer the vegetables and potatoes on top, adding the potatoes last. Season each layer with some spices. Pour the hot broth onto the sides, cover, and simmer gently for about 1 hour without stirring.

Facebook Comments

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.

Minced meat with onion and tomato topping

Sweet and spicy peach sauce