When it gets cold and uncomfortable outside, the Pichelstein stew is just the thing: hearty, spicy and wonderfully warming. This traditional dish comes from Bavaria and has established itself as a real classic of German cuisine. The origin of the Pichelstein stew is associated with the town of Regen in the Bavarian Forest, where, according to legend, it was first prepared in the early 19th century. The name is supposedly derived from a nearby mountain inn, the “Pichelsteiner Haus”, whose landlady is said to have invented the recipe. Since then, this dish has been considered the epitome of down-to-earth, regional cuisine.
The Pichelsteiner stew impresses with its versatility: traditionally a mixture of beef, pork and veal is used, but the dish also works excellently with a single type of meat – for example lean beef. The stew also offers room for creativity when it comes to vegetables. In addition to the classic ingredients such as carrots, leeks and parsley root, celery, sweet potatoes and even fennel also fit in wonderfully. This stew is a real comfort food that’s perfect for the whole family.
The Pichelstein stew is not only a delicious meal, but also a piece of living tradition. Whether as a filling lunch or as a highlight of a cozy evening – this recipe brings Bavarian culinary art into your home kitchen in an uncomplicated way. Here’s Grandma’s Recipe.
Ingredients for the Pichelsteiner stew based on grandma’s recipe
This is what you need for 4 large portions
- 500 to 600 grams of beef goulash (for example from the breast)
- 2 onions
- 4 carrots
- 2 parsley roots
- 1/2 head of celery
- 1 stalk of leek
- 250 grams of white cabbage
- 5 large potatoes
- 2 tbsp rapeseed oil
- Salt
- Pfeffer
- Sweet paprika
- Approximately 1.5 liters of vegetable broth
- 1/2 bunch of fresh parsley
Hearty, delicious and perfect for cold days: the Pichelstein stew.Depositphotos/Imago
Pichelsteiner stew based on grandma’s recipe – this is how it’s made
1. Prepare meat: If necessary, pat the meat dry with kitchen paper and carefully remove any tendons. This ensures that it stays juicy when fried.
2. Cutting vegetables: Prepare all vegetables carefully: Peel the onions and cut them into wedges. Peel carrots, parsley roots and celery and cut into bite-sized pieces or slices. Wash the leek thoroughly, clean it and cut it into fine rings. Roughly chop the white cabbage, peel the potatoes and also cut them into pieces. So everything is ready for the next step.
3. Brown meat: Heat some rapeseed oil in a large pot and fry the meat in batches on all sides until it is golden brown. Part of the fried meat is first removed from the pot so that the ingredients can be added later in layers.
4. Layer stew: Layer the meat and the prepared vegetables alternately in the pot. Season each layer generously with salt, pepper and a pinch of paprika powder to distribute the flavors optimally.
5. Add broth: Pour in hot broth so that the ingredients are just covered. The amount of broth depends on the size of the pot. Then put the lid on and let the stew simmer over low heat for about 90 minutes. Important: Do not stir while cooking to keep the layers intact.
6. Season and serve: Season the stock to taste and divide the stew in portions onto deep plates. The careful layering ensures that the ingredients are shown to their best advantage.
7. Garnish: Finally, wash the fresh parsley, chop it roughly and sprinkle it over the prepared stew. This not only gives the dish freshness, but also an additional flavor.
This makes the Pichelsteiner stew based on grandma’s recipe a real treat for cold days. Bon appetit! ■
Great! Thank you for providing the interview details. Here’s a possible interview:
Guest 1: Hello, my name is Anna and I’m a culinary enthusiast and food writer based in Munich. I’m here to talk about the Pichelstein stew, a traditional Bavarian dish that has captivated my taste buds for years.
Guest 2: Hello Anna, I’m Michael, a food historian specializing in regional German cuisine. Lovely to be here today!
Guest 1: Thank you, Michael. Let’s start by talking about the origin and history of the Pichelstein stew. The article mentions that it was first prepared in Regen in the Bavarian Forest. Can you tell us more about this story?
Michael: Of course, Anna. The legend goes that the Pichelstein stew was invented by the wife of a local innkeeper in the early 19th century. Her inn was named “Pichelsteiner Haus,” and she created this hearty dish using whatever meats and vegetables she could find during the winter months. Over time, it became a local favorite and eventually spread throughout Bavaria.
Guest 1: That’s fascinating! And what about its versatility when it comes to ingredients? Can you expand on that?
Michael: Absolutely. Pichelstein stew can be made with a variety of meats, such as beef, pork, or veal, and an assortment of vegetables like carrots, leeks, parsley roots, celery, sweet potatoes, and even fennel. It’s a great way to use up seasonal ingredients and customize the flavor profile according to personal preferences.
Guest 2: I completely agree, Michael. As someone who’s tried multiple variations of the Pichelstein stew, I can attest to its versatility. The key is to balance the flavors so that none of the ingredients overpower the other. This is what makes this dish a true classic of Bavarian cuisine.
Guest 1: That brings us to Grandma’s recipe. Can we go through the ingredients and cooking process together?
Michael: Sure,
