Pichelsteiner Stew

Summary

Ingredients

• 500 g shoulder beef and pork, mixed, cut into cubes
• 500 g potato (s), peeled, diced
• 0.5 ½ head savoy cabbage, cleaned, cut into lozenges
• 0.5 ½ head white cabbage, cleaned, cut into lozenges
• 2 onion (s), peeled and sliced
• 1 bunch soup greens, cleaned, diced small
• 2 tablespoons oil
• 500 ml meat stock, hot
• salt and pepper
• Caraway seed
• Paprika powder
• parsley

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Instructions

1. Fry the meat cut into cubes in hot oil with the onion slices for 15 minutes. Season with salt, pepper, paprika and caraway seeds. Layer the vegetables and potatoes in layers, the potatoes last. Do not season each layer too sparingly with all the spices. Pour the hot broth on the side, cover and simmer for about 1 hour over a mild heat without stirring.