Pichelsteiner
Encyclopedia
Pichelsteiner is a German stew that contains several kinds of meat and vegetables.
, pork
and mutton are seared. Then the vegetables are added that are usually potato
es, dices carots and parsley
, cut cabbage
and leek
. Subsequently meat broth is poured over the mix and everything is cooked together (some recipes also add onion
s and garlic
).
In Swabia it is common to serve the marrow of which the broth was made together with the finished stew as a garnish. As the dish is very easy to prepare the Pichelsteiner is often prepared in large-scale catering kitchens. The consistency is normally quite thick.
im Wald she worked as an innkeeper in Grattersdorf
where she is also buried.
The name is likely to derieve from nearby Büchelstein
where annually the Büchelsteiner Fest is celebrated since 1839. Already at the 40th anniversary in 1879 the Open-air-cooking was considered a tradition and as the ü is pronouced like i in the local dialect the name developed.
In Regen
, a town in the Bavarian Forest
the citizens have met since 1874 on Kirchweih monday to eat Pichelsteiner together, a tradition that is still alive today. They also claim the name's etymology. In their opinion it derieves from the pot in which the stew is cooked that was called pichel in the past, but this version is highly questioned by native country researcher Max Peinkofer.
However the dish fast mentioned the first time in a cookbook in 1894.
Preparation
In the first step beefBeef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
, pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
and mutton are seared. Then the vegetables are added that are usually potato
Potato
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
es, dices carots and parsley
Parsley
Parsley is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region , naturalized elsewhere in Europe, and widely cultivated as an herb, a spice and a vegetable.- Description :Garden parsley is a bright green hairless biennial herbaceous plant in temperate...
, cut cabbage
Cabbage
Cabbage is a popular cultivar of the species Brassica oleracea Linne of the Family Brassicaceae and is a leafy green vegetable...
and leek
Leek
The leek, Allium ampeloprasum var. porrum , also sometimes known as Allium porrum, is a vegetable which belongs, along with the onion and garlic, to family Amaryllidaceae, subfamily Allioideae...
. Subsequently meat broth is poured over the mix and everything is cooked together (some recipes also add onion
Onion
The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
s and garlic
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
).
In Swabia it is common to serve the marrow of which the broth was made together with the finished stew as a garnish. As the dish is very easy to prepare the Pichelsteiner is often prepared in large-scale catering kitchens. The consistency is normally quite thick.
Etymology
It is proven that Auguste Winkler (neé Kiesling) invented the dish. Originally from KirchbergKirchberg
-Austria:*Kirchberg am Wagram, a town in Lower Austria*Kirchberg am Wechsel, a town in Lower Austria*Kirchberg an der Raab, a town in Styria*Kirchberg bei Mattighofen, a town in the district of Braunau, Upper Austria...
im Wald she worked as an innkeeper in Grattersdorf
Grattersdorf
Grattersdorf is a municipality in the district of Deggendorf, Bavaria, Germany....
where she is also buried.
The name is likely to derieve from nearby Büchelstein
Büchelstein
Büchelstein is a mountain of Bavaria, Germany....
where annually the Büchelsteiner Fest is celebrated since 1839. Already at the 40th anniversary in 1879 the Open-air-cooking was considered a tradition and as the ü is pronouced like i in the local dialect the name developed.
In Regen
Regen
Regen is a town in Bavaria, Germany, capital of the district of Regen.-Division of the town:Originally the town consisted of 4 districts, Bürgerholz, Grubhügel, Riedham and St...
, a town in the Bavarian Forest
Bavarian Forest
thumb|The village of Zell in the Bavarian ForestThe Bavarian Forest is a wooded low-mountain region in Bavaria, Germany. It extends along the Czech border and is continued on the Czech side by the Šumava . Geographically the Bavarian Forest and Bohemian Forest are sections of the same mountain range...
the citizens have met since 1874 on Kirchweih monday to eat Pichelsteiner together, a tradition that is still alive today. They also claim the name's etymology. In their opinion it derieves from the pot in which the stew is cooked that was called pichel in the past, but this version is highly questioned by native country researcher Max Peinkofer.
However the dish fast mentioned the first time in a cookbook in 1894.