John Myers
Pichelsteiner Stew
The perfect pichelsteiner stew recipe with a picture and simple step-by-step instructions.
- 500 g Beef soup meat
- 1 bunch Soup vegetables
- 200 g Fresh white cabbage
- 40 g Butter
- 2 medium sized Onions
- Salt
- Marjoram
- Lovage
- Pepper from the grinder
- 500 ml Meatsoup
- 100 g Rice noodles
- Cut the meat into cubes. Soup vegetables: Peel the carrots and cut into pieces, peel the celery into small pieces, cut the leek into slices and wash, roughly chop the parsley. Clean, wash and cut the white cabbage into small strips. Peel, halve and slice the onions.
- Heat the butter in a large saucepan, turn the meat and let it brown. Add the carrots, onions, leek and cabbage and cook while stirring. Pour in the meat stock and simmer everything until cooked.
- Add the rice noodles and let simmer for about 5 minutes. Season the stew with salt, marjoram, lovage and pepper from the mill. Spread the Pichelsteiner stew on plates and serve sprinkled with the parsley.
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