ReceptnaptárPichelsteiner Eintopf (Bavarian meat and vegetable stew with three meats)
Pichelsteiner Eintopf is the hearty one-pot dish of Bavarian Forest cooking: three kinds of meat and plenty of vegetables in one pot. In the 1800s it was first served in an inn at Pichelstein near Regen. It is popular on weekdays and holidays alike.
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Method
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- Cook the onions in lard until translucent in a large lidded pot.
- Layer the meat, then the vegetables, seasoning each layer with salt and pepper.
- Pour in the water or broth and add the bay leaf and marjoram.
- Bring to a boil and simmer, covered, over low heat for 1 h 30 min until everything is tender.
- Do not stir; only shake the pot occasionally.
- Sprinkle with parsley and serve.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Keep the ratio of meat to vegetables at around 1:2.
- Cook it slowly under the lid so the juices meld.
- You can vary it with other meats.
Frequently asked questions
What are the three meats?
Traditionally beef, pork and lamb, but it can be just beef and pork.
How long does it keep?
3 days in the fridge, and it is even better reheated.
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