Stew with Spring Vegetables (Pichelsteiner)

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Stew with Spring Vegetables (Pichelsteiner)
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
6
Ingredients
1 bunch scallions
2 Parsnips
1 Kohlrabi
3 stalks Celery
500 grams potatoes
250 grams carrots
100 grams Snow peas
200 grams Savoy cabbage
1 bunch flat-leaf parsley
300 grams Ribeye Steak
300 grams Pork neck
3 tablespoons vegetable oil
salt
freshly ground peppers
Caraway
60 grams beef marrow
¾ liter Beef broth
How healthy are the main ingredients?
potatocarrotSavoy cabbageCelerySnow peaparsley

Preparation steps

1.

Rinse scallions. Chop whites and bias slice the greens. Peel and mince parsnips and kohlrabi. Rinse celery. Rinse and peel potatoes and carrots. Thinly slice celery, carrots and potatoes. Rinse peas and cut in half. Rinse cabbage, remove stalk slice. Rinse, shake dry and mince parsley.

2.

Cut high rib and pork neck into cubes and season with salt and pepper. Heat oil and a pan and fry meat. Remove meat from pan. 

3.

Thinly slice beef marrow. 

4.

Combine meat cubes, scallions and parsley in a post. Cover with parsnips, kohlrabi, celery, carrots, peas, cabbage and half of the potatoes.

5.

Season with salt, pepper and cumin. Top mixture with marrow and remaining potatoes. Add broth, bring to a boil and simmer for about 1 hour over low heat. Season with salt, pepper and cumin once more. Serve hot.