Prep 1 hr
Cook 2 hrs
This recipe comes from Bavaria in Southern Germany. The Pickelsteinerfest is held the last weekend in June. Adapted from Germany's Regional Recipes by Helga Hughes. Posted by request.
- 4 tablespoons oil, divided
- 1⁄2 lb boneless beef cube, in 1 inch cubes
- 1⁄2 lb boneless veal, in 1 inch cubes
- 1 lb boneless pork, in 1 inch cubes
- 2 cups cold water
- 1 beef bouillon cube
- 2 cups carrots, peeled,in 1 inch pieces
- 1 1⁄2 cups green cabbage, cut into bite-sized pieces
- 1 cup fresh green beans, cut into bite-sized pieces
- 1 cup celery root or 1 cup celery, diced
- 1 cup parsnip, scraped and cut into 1 inch pieces
- 1 cup leek, cut into 1 inch pieces
- 1⁄2 cup frozen green pea, thawed
- 1⁄2 cup chopped onion
- salt and pepper
- 1 lb potato, peeled,cubed
- Heat no more than 2 Tbsp of the oil in a large, deep skillet on high heat.
- Brown each type of meat in small batches, browning them on all sides but be careful not to burn them.
- Add additional oil as needed with each batch- you may not need it all.
- Transfer browned meat chunks to a bowl using a slotted spoon and set aside.
- Remove any remaining meat residue from the skillet (including the oil), then pour in 2 cups of water and bring to a boil.
- Let water boil a few seconds, then stir in the boullion cube until dissolved and set aside.
- Place all the veggies except the potatoes into a huge mixing bowl.
- Sprinkle with about 1/2 tsp of salt and some black pepper, to taste, mixing well.
- In a huge stockpot, add 1/3 of the meat chunks, then 1/3 of the mixed veggies, repeating these layers until all the meat& mixed veggies are in the pot.
- Next, Place all of the potatoes on top and season to taste with some more salt and pepper.
- Pour in the reserve liquid from the skillet.
- Bring to a boil over high heat.
- Once boiling, reduce heat to the lowest setting, cover and simmer undisturbed (no stirring) for 1 1/2 hours or until meat is cooked and tender and veggies are done to your liking.
Wow, was this good!!! I made it for an employee luncheon at work, an Octoberfest luncheon, it got rave reviews!! I doubled the recipe and added twice as much stock to turn it into a soup,(a very hearty soup!) The taste was fantastic and I had a dozen requests for the recipe. The double recipe, with added stock served 32 people. I will definately be makeing this at home, in smaller quantities of course, it will be wonderful to have in the freezer for cold winter nights. Thanks for sharing HeatherFeather!!
I live in Germany and I chanced upon this recipe today while I was wondering what to cook for lunch. This one is a winner !
Yum!!! I absolutely loved this. Can't wait to have the leftovers, which doesn't't happen too often. Thank you.