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| Type | Stew |
|---|---|
| Place of origin | Germany |
| Main ingredients | Meat (beef,pork andmutton),vegetables (potatoes,carrots,parsley,cabbage,leeks), meatbroth |
Pichelsteiner is a German stew that contains several kinds ofmeat andvegetables.
In the first step,beef,pork andmutton are seared. Then the vegetables are added, which are usuallypotatoes, dicedcarrots andparsley roots, cutcabbage andleek. Subsequently meat broth is poured over the mixture and everything is cooked together (some recipes also add dicedonions andgarlic).
InSwabia, it is common to serve the marrow of the bones with which the broth was made together with the finished stew as a garnish. As the dish is very easy to prepare,Pichelsteiner is often prepared in large-scale catering kitchens. Its consistency is normally quite thick.
The creation of this dish has been traced to Auguste Winkler (née Kiesling). Originally fromKirchberg im Wald, she worked as an innkeeper inGrattersdorf, where she is also buried.The name is likely to have derived from the nearbyBüchelstein mountain, where the annual Büchelsteiner Fest has been celebrated since 1839. As early as the 40th anniversary in 1879, the open-air cooking festival was considered a tradition, and because the letterü is pronounced likei in the local dialect, the dish's name developed.[citation needed]
InRegen, a town in theBavarian Forest, the citizens have met annually since 1874 onKirchweih Monday to eat Pichelsteiner together, a tradition that is still alive today. They also claim the name's etymology. In their opinion, it derives from the pot in which the stew is cooked, which was called apichel in the past, but this version is highly questioned by Bavarian researcher Max Peinkofer.[citation needed]
The dish was first mentioned in a cookbook in 1894.[citation needed]
