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Pichelsteiner or Three Meat Stew

CLASSIC (PHOTOGRAPH)

Preparation time:

about 20 minutes

Cooking time: about 60 minutes

500 g/18 oz mixed meat from the shoulder or neck (lamb, pork, beef) 2 onions 30 g/1 oz (2 tablespoons) clarified butter or margarine or 3 tablespoons cooking oil salt, pepper chopped marjoram chopped lovage 500 ml/17 fl oz (2¹/₄ cups) vegetable stock 250 g/9 oz carrots 375g/13 oz waxy potatoes 350 g/12 oz leeks 300 g/10 oz white cabbage 2 tablespoons chopped parsley

Per serving:

P: 30 g, F: 19 g, C: 19 g, kJ: 1550, kcal: 370, CU: 1.0

1 Pat the meat dry with a kitchen paper towel and cut into 2 cm/³/₄ in cubes. Peel the onions, cut them in half and then into slices.

2 Heat the clarified butter, margarine or oil in a pan. Add the cubes of meat and stir to brown them lightly all over. Then add the onion slices and fry (sauté) them briefly with the meat.

3 Season the meat with salt, pepper, marjoram and lovage. Add the vegetable stock, bring to the boil, cover and cook over medium heat for about 40 minutes.

4 Meanwhile top and tail the carrots, peel, wash, then leave to drain. Peel the potatoes, rinse and leave to drain. Cut both vegetables into cubes. Prepare the leeks, cut them in half lengthways, wash thoroughly, leave to drain and cut into slices. Remove any limp, withered outer leaves from the cabbage. Cut the cabbage into quarters, rinse, leave to drain and cut out the core. Cut the cabbage into thin strips.

5 When the meat is cooked, add the vegetables and potatoes you have just prepared and bring to the boil again. Season with salt and pepper, cover and cook for about another 20 minutes.

6 Season the stew again with more herbs and sprinkle with parsley before serving.

Haricot bean stew

EASY (ABOUT 8 SERVINGS)

Preparation time:

about 20 minutes

Cooking time: about 30 minutes

1 can haricot beans (drained weight 530 g/19 oz) 500 g/18 oz chicken breast fillet 375 g/13 oz floury potatoes 1 leek (about 200 g/7 oz) 300 g/10 oz carrots 75 g/3 oz celery 2 onions

1 Transfer the haricot beans into a sieve, rinse under cold water and leave to drain. Rinse the chicken breasts under cold running water, pat dry and cut into cubes of about 1 cm/3/8 in.

2 Peel the potatoes, rinse, leave to drain and cut into cubes. Prepare the leeks, cut them in half length-ways, wash thoroughly and leave to drain.

3 Top and tail the carrots, then peel them. Peel the celery. Wash the carrots and celery, then leave to drain. Peel the onions. Cut the vegetables you have just prepared into cubes or slices.

4 Heat the oil in a large pan, add the diced chicken and fry (sauté) to sear.