Pichelsteiner stew

Ingredients for 6 servings:

• 300 g pork goulash
• 300 g beef goulash
• 2 large onions
• 600 g potatoes
• 2 bunches of soup greens, each approx. 500 g, celery, carrots, leeks, parsley
• 450 g green beans
• Marjoram, shredded
• Caraway powder
• salt and pepper
• Oil or clarified butter
• 600 ml broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Wash and peel the vegetables. Cut the meat and vegetables into bite-sized pieces. Brown the meat in a large pot in oil or lard until translucent. Add the onions and cook until translucent. Season with marjoram, salt, and pepper. Layer the vegetables in the pot according to the cooking time. First add the celery, then the potatoes and carrots, then season with marjoram, salt, and pepper. Finally, add the leeks, beans, and parsley. Sprinkle with marjoram, a little caraway, salt, and pepper. Carefully pour the stock over the vegetables and bring to a boil. Cover and simmer over low heat for 1.5–2 hours. Stir everything after the cooking time is up and adjust the seasoning if necessary.