Main Course

Pichelsteiner

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Ingredients

  • 2 tablespoons butter
  • 2 tablespoons oil
  • 1 1?2 lbs beef rump, reduce 1 inch cubes and patted dry (or even 3/4 pound beef rump and 3/4 pound pork make)
  • 1 onion, chopped
  • 1?3 cup parsley, chopped
  • 1 tablespoon celery root, chopped
  • 1 cup beef broth
  • 1 tomatoes, peeled, seeded and chopped
  • 1 teaspoon paprika
  • 1?Three or more teaspoon salt
  • 1?4 teaspoon pepper
  • 4 potatoes, peeled and cubed
  • 3 green beans, diced
  • 1 cup green beans, trimmed and cracked into 2-inch pieces
  • 2 tablespoons chives, snipped (garnish)
  • Directions

    1. In a large dutch oven through high heat melt butter with the petrol and then add meat throughout batches and brown with all sides.
    2. Remove meat with a placed spoon and set aside.
    3. Reduce heat to medium and include next 3 ingredients (red onion – celery) and cook stirring for 5 minutes.
    4. Stir in various meats broth and next 4 materials (tomato – pepper) and return various meats to the pot.
    5. Cover with tiers of the vegetables (potatoes – green beans).
    6. Reduce heat to low, cover and cook for Sixty minutes or until meat is definitely tender.
    7. Garnish with chives.

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