1 tb Lard
1 1/4 lb Pork and beef as well as
-lamb or mutton (mutton
-gives
An excellent flavor), cut
-into 3/4 inch cubes
2 md To 3 md onions, diced
Salt
Freshly ground black pepper
Crushed marjoram
3 md Potatoes, peeled and finely
-diced
1 sm Celery root, peeled and
-diced, OR 4 celery
Stalks, diagonally sliced
1/2 lb Carrots, peeled and
-diagonally sliced
1 lg Leek (white part only),
-washed and sliced
2 c Beef stock
Chopped fresh parsley
Heat the lard in a heavy bottomed pot (or ovenproof Pyrex casserole or the
like). Lightly sear and mix together the meat cubes and the onions; season
with salt, an ample amount of pepper, and a very little bit of crushed
marjoram. Remove two thirds of the meat and onions from the pot and set
aside.
Mix the potatoes and vegetables together; spread a third of these over the
bottom layer of meat cubes in the pot or casserole. Sprinkle with salt and
a little pepper. Alternate 2 more layers of meat with 2 more layers of
vegetables. Each layer should be separately seasoned with salt and pepper;
the top layer MUST consist of vegetables and potatoes. Pour in the beef
stock. Cover tightly and cook over medium-low heat for just about 2 hours.
Cooking in a 350 degrees F oven is also possible. You should not stir the
stew, but you can tilt the pot back and forth to circulate the liquid and
prevent the bottom layer from burning. Serve sprinkled with chopped
parsley.
Variations:
Savoy cabbage is frequently added to the roster of vegetables, and it
tastes delicious. Sliced kohlrabi would be fine as well.
For a truly gourmet 'Pichelsteiner', 6 to 8 slices of bone marrow should be
briefly sauteed with the onions at the beginning, then added to one of the
in-between layers of meat. Doubling of ingredients is advisable.
Pichelsteiner tastes excellent reheated.
Makes 4 servings.
From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon &
Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking
Echo, 8/92
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