Pichelsteiner is a German stew with three kinds of meats and vegetables. One store is that the dish is traced back to an innkeeper in the early 1800s. It is named after the Büchelstein mountain and the annual Büchelsteinerfest since 1839.
Bavaria has 54 food specialities protected under European law. Its cuisine dates back to medieval times (ca 481-1350). People as well as conquerors brought different cooking dishes to the area.
Pichelsteiner (Bavarian German/Bairisch)
Serves 6
~Use organic as much a possible.~
1 pounds (455 g) each: (grass feed) stew beef, pork, and lamb, cut into chunks
3 Tbs. (45 g) each: (gluten-free) flour and (dairy-free) butter
1 chopped each: onion, leek, and celeriac (peeled)
minced garlic
cubed potatoes (mixed types, eg. sweet, yellow, and/or yams)
shredded cabbage
chopped carrots
4 cups (960 ml) chicken broth
2 tsp. (4 g) each: crushed caraway seeds and cumin
2 bay leaves
garnish: parsley
~Bairisch~
oas 1. Coat the meats with flour and brown in the butter. Remove and set aside.
zwoa 2. Sauté the onions about 5 minutes.
drei 3. Add garlic for a few minutes; the leeks for 5 minutes; potatoes, carrots and celeriac for another 5 minutes; add cabbage.
fiare 4. Add the meats, broth, and spices, low the heat and cook for about 50 minutes. Inside temperature of the meats 145ºF/63ºC.
fimfe 5. Remove the bay leaves.
sechse 6. Serve garnished with parsley.
An Guadn! (Bayrisch)
Guten Appetit! (German)
