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Pichelsteiner Stew

Category:	Soups / Stews
Difficulty/Costs:	normal / moderate
Number of people:	12
Ingredients:	1200g streaky pork 1200 g of onions 1,200 g beef stew meat 90 g butter 1.8 litres vegetable stock 1.8 kg carrots 1.8 kg potatoes 1,5kg cabbage 6 tbsp. chopped parsley 3 tsp cumin ground 9 tablespoons olive oil pepper and salt

Preparation:

First, you cut the two types of meat into cubes of 2 cm size. Then you peel the carrots and the potatoes and cut them into equal slices.

Now start to wash the cabbage, remove the stalk and cut it into same size strips. Peel and cut the onions into thin strips, then put them into a pot and fry briefly. Then add the meat and fry for another 4 – 5 minutes. Season with salt and pepper.

Remove half of the meat and put into a bowl. The remaining meat layer with the carrots, potatoes and cabbage. Finish with the meat in the bowl. Make sure, that you push each layer down a little bit.

Now take a new pot add the broth and cumin and bring it to the boil. Then add the broth to the meat so that the layered meat is just covered. Now put some butter flakes into a baking dish and preheat the oven to 175 ° C and bake everything for about 1 ½ hours.

Tip: As long as the potatoes are in the oven do not stir. When finished, sprinkle with parsley and serve.