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Old Austrian Pichelsteiner Stew | Hearty & Warming
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120 min
Masterpiece
Gurkerl Küche
Ein urösterreichischer Eintopfklassiker für kühle Herbsttage: Zartes Rindfleisch, feine Erdäpfel und buntes Wurzelwerk werden Schicht für Schicht im schweren Schmortopf sanft im Backrohr gegart. Würzig abgerundet mit Kümmel, Majoran und frischer Petersilie – wärmendes Seelenfutter aus einem einzigen Topf.
Preparation method
Preparation
Preheat the oven to 170 °C top/bottom heat. Pat the goulash meat dry and cut into bite-sized cubes of approx. 3 cm. Season all over with 1 tsp salt and 1 pinch of pepper.
Thoroughly peel the potatoes, carrots, parsley roots, and celeriac, then cut into bite-sized pieces of approx. 2 cm. Core the white cabbage and cut into bite-sized squares or strips. Wash the leek thoroughly, slice in half lengthwise, and cut into approx. 1 cm wide half-rings.
Layering & adding stock
Heat 2 tbsp clarified butter in a large, heavy roasting pan or ovenproof casserole dish on the stovetop. Sear the seasoned goulash meat quickly and vigorously on all sides until browned all over, then spread it evenly across the bottom of the pot.
Chef's tip
A true Pichelsteiner stew is traditionally never stirred: by layering the ingredients in a covered pot, the meat and vegetables cook in their own steam and beef stock to become especially juicy while retaining their distinct flavours.
Leftovers reheat wonderfully the next day – once the flavours have infused, this autumnal stew often tastes even heartier. Serve with fresh farmhouse bread or a crispy Wachauer Laberl.
Ingredients
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