Pichelsteiner

Pichelsteiner meat or shortly Pichelsteiner is a German stew consisting of various meats and vegetables.

Preparation

First, beef, pork and mutton are seared. Thereafter, vegetables, given according to the respective cooking in the pot. Typically, this includes diced potatoes, carrots and parsley roots, cut into strips cabbage and leek slices. Everything is infused with meat broth and cooked. Depending on the region even garlic and / or onions are mitgegart.

In Swabia it is customary bone marrow from the approach of the broth into thin slices to serve as a garnish to the finished soup. Due to the simple preparation of Pichelsteiner stew is often prepared in commercial kitchens. The consistency of the stew is usually quite thick.

Origin of the name

It is proven that the recipe of the coming of Kirchberg im Wald landlady Auguste Winkler, born Kiesling comes. It operated in Grattersdorf until her death in 1871, a guest house. The stew was named probably after the nearby Buechelstein, where in 1839 on a glade Büchelsteiner the feast was celebrated. This quickly prepared, warm dish enjoyed widespread popularity there. In 1879, at the forty- year celebration of the feast of the " outdoor cooking " of Büchel Steiner was referred to as " conventional ". In the dialect of the Bavarian Forest, the ü is pronounced as i, and the debate was probably then verschriftlicht as Pichelsteiner.

In parallel, the citizens of rain from 1874 met at the traditional fair Monday for the Pichelsteiner food that is still celebrated as Pichelsteiner hard. The organizers of the festival and the Büchelsteiner Pichelsteiner festival long time argued about the origin of the court and the origin of the name. According to a theory of large boiler for the soup was formerly known as Pichel. Local historian and writer Max Peinkofer described this theory as " exhilarating assertion " and " invented Sage " and led the development decided to feast on Buechelstein back. However, a truly meaningful economic geographic analysis on this issue is missing.

Was first mentioned in a cookbook the stew 1894.