Breaking
FoodNerdy Recipes Management System
Tag

stew

Browsing
Food

Pichelsteiner Stew

Pichelsteiner is an old German stew recipe made from several types of meat and colorful vegetables. It is also called Pichelsteiner meat. This original Pichelsteiner stew recipe is a traditional German recipe from grandma’s time.

Ingredients for 4 persons

  • 160 g beef goulash from the leg
  • 160 g pork goulash from the leg
  • 80 g veal goulash from the leg
  • 200 g onions (in strips)
  • 260 g carrots (sliced)

  • 130 g celery (diced)
  • 260 g leeks (in strips)
  • 600 g potatoes (diced)
  • approx. 100 g chopped parsley
  • 2 liters of meat broth
  • Spices: salt, pepper, sweet paprika

Preparation of the Pichelsteiner stew

Sauté the onions in a saucepan with a little fat until translucent
Add beef goulash. Then with roux and about a liter
Pour over the broth and cook over low heat for about 40 minutes.

It should be hearty but spicy, and not just on bad weather days, only then is it fine!

Then add the pork goulash and veal goulash to everything else

Cook on low flame for 40 minutes. Then there are potatoes on the meat and add carrots, leeks, and celery, then the Pichelsteiner stew can cook for another 10 minutes in no time.

To top it off, season with salt, pepper, and paprika. The Pichelsteiner stew should be slightly creamy. The icing on the cake with the Pichelsteiner stew is the chopped parsley that has been stirred in.

The Pichelstein stew is served with a teaspoon of sour cream or creme fraiche, which you can add to your own soup. It is best to offer this with white bread or slices of french fries.

A light white wine goes well with it as a drink. If you prefer the non-alcoholic variety, we recommend bitter lemon, gin and tonic, and apple juice. A non-alcoholic beer should also not be missing.

So we not only wish you good luck. Enjoy it, above all else.

Keep Reading
By
Food

Lentil Stew with Sausages

Lentil stew with sausages is a cheap but very tasty and simple dish. Lentil soup is also said to bring good luck and protect against financial difficulties in the New Year. At least for this reason lentil stew is eaten in Italy and also in America on New Year’s Eve!

Ingredients for 4 persons

  • 250 g of plate lentils
  • 500 grams of potatoes
  • 3 – 4 tsp vegetable broth

  • 1 tbsp oil
  • 1 small onion
  • 1 heaped tbsp tomato paste
  • 1 stalk of celery
  • 1 bay leaf
  • Approx. 300 g Vienna sausages (3 – 4 pieces)
  • about 2 tablespoons of white wine vinegar
  • Salt, pepper, and some sugar

Side dishes for the lentil soup

Farmhouse bread or a rye or grain roll

Preparation of lentil stew with sausages

Peel the onion and chop finely. Rinse the lentils. Heat the oil in a saucepan and sauté the onion in it until translucent. Stir in the tomato paste and sauté briefly. Add about 1 ½ l of water, the broth, the bay leaf, and the lentils, and bring everything to a boil briefly. Then cover everything and cook over low heat for about 25 minutes.

Meanwhile, trim the celery, reserving some of the greens for garnish. Wash the celery and cut it into small pieces. Peel the potatoes, wash and cut into small cubes, add both to the lentils and cook for another 20 minutes at low heat.

Cut the Vienna sausages into small slices and add them to the soup about 5 minutes before the end of the cooking time. Season to taste with vinegar, salt, pepper, and sugar. Garnish with the remaining greens and serve.

Useful additional knowledge

To give this dish an even more special touch, you can also fry bacon, which you fry together with the onion, then follow the same steps as described above. The soup also tastes a little different from other sausages. B. Take Mettwurst or Italian Salccicia sausages. The same applies to this delicious dish: it usually tastes better warmed up!

Keep Reading
By