Eintopf "Pihelstein"

Category: First meal

Kitchen: german

Ingredients
pork	300 g
veal	300 g
fat for frying	50 g
vegetable set arbitrary. I have:
celery root	150 g
carrot	100 g
bulb onions	50 g
leek	100 g
potatoes	3 medium
eggplant	1 small
Sweet pepper	2 pcs
White cabbage	200 gr.
green pea	150 gr.
a tomato	3 pcs.
meat broth	1.5 liters
parsley, garlic	taste
salt, pepper, cumin	taste

Cooking method

I have this set of vegetables and meat:
Fry the meat in melted fat with the addition of onions and leeks.
Cut vegetables according to your preference and mix:
Prepared vegetables (I pre-fried the eggplant, cut the tomatoes into slices) and lay the fried meat in layers: Meat, vegetables, meat, vegetables. Add each layer, pepper and sprinkle with caraway seeds if desired.
Pour hot broth and put on low heat. Well, either in a multicooker or a pressure cooker. My Polaris helped me.
In some recipes for the Piechelstein Eintopf I have encountered, it is recommended to put the brazier with it in the oven. In terms of density, such an eintopf will be closer to a thick stew. If we still focus on the first course, then this path is not for us.
Before serving, taste for salt and pepper, serve sprinkling with parsley and garlic.

The dish is designed for

large saucepan

Time for preparing:

1.5-2 hours

Cooking program:

stove, borehole, mv, fire

Note

Pihelstein is a type of Eintopf native to Bavaria. It is believed that in the second half of the nineteenth century, a certain Frau Augusta Winkler invented this dish and named it after the Büchelstein mountain, which at that time hosted an annual fair. So initially this dish was prepared in nature in a large cauldron over a fire. Over time, the name of the dish was transformed, but to this day, in the town of Regen, every year people gather for a holiday, where they prepare the Pihelstein dish. This Eintopf differs from its counterparts in a large amount of meat and in the fact that the products are stacked in layers and do not bother before serving. Like all ICs, it provides a fairly arbitrary set of products. For example, Pihelstein is very popular in which veal brains are used along with pork and veal.

Kras-Vlas

Lena, very appetizing, I will definitely try, I like all sorts of assorted (you need to learn the name)

tuskarora

The name is something else. Until you say it ..... But it's delicious. something lagman reminded me of a current without noodles. True, one of my sweet peppers turned out to be over-pollinated bitter. So the fire-breathing soup came out.

MariS

Such a solid soup, in fact, like all the Germans.
It's simple, but such a combination of ingredients - I can imagine how delicious it is! Thanks Lena.

tuskarora

This is not me, but thanks to the Germans. Husband came home from work, used a plate and asked what it was. Although I practiced for a long time, the word Pilhenstein did not immediately pronounce. My husband looked at me suspiciously and asked if I started drinking early? And even without him? The third time I was able to pronounce the name. The husband ordered not to express himself and to cook something no less tasty but with a simple name.

Rusalca

Quote: tuskarora