Pichelsteiner Stew

Cut the different types of meat into cubes of about 25 grams. Remove the peel from the celery, roots, potatoes and onions and cut them into cubes of one centimeter by one centimeter. If the roots are too small, they can also be cut diagonally into slices. Clean and rinse leeks, then cut diagonally into rings. Pluck flat-leaf parsley, leaving a few bouquets, coarsely chop the remaining part.

First sauté the onions and then gradually the beef, pork and lamb in hot grapeseed oil. Add paprika powder, season with salt and pepper. Pour the clear soup, add the herb sachet and cook the meat gently at low temperature for about one to one and a half hours.

Then add potatoes, roots and celery. Cook for about 20 minutes until the vegetables are also cooked. Five minutes before the end of cooking, add the leek to the stew. Finally, season with salt, flat-leaf parsley and freshly ground pepper Pichelsteiner stew on deep plates. Garnish with the parsley bouquets.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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