Pichelsteiner – Traditional Bavarian Forest Meat and Vegetable Casserole

Preparation

1. 01

   Step 01

   Cut the beef, pork, and lamb into 1-2 cm cubes. Prepare the vegetables: dice the potatoes and celeriac, slice the carrots into half-moons, slice the leek into rings, and finely chop the onion.

2. 02

   Frying in batches over medium-high heat

   Melt the butter in a wide, deep saucepan over medium-high heat. Fry the meats in batches (without adding them all at once) for approximately 5-6 minutes until browned on all sides. Transfer the browned meats to a plate.

3. 03

   sweating over medium heat

   Add the chopped onion to the same saucepan and sauté for approximately 3 minutes until translucent.

4. 04

   Slow simmering with the lid on over low heat

   Return the browned meats to the saucepan. Add the beef stock, bay leaves, and crushed juniper berries. Bring to the boil, then reduce the heat and simmer with the lid on for 45 minutes.

5. 05

   cooking over low heat

   Add the carrot slices and celeriac cubes. Cook with the lid on for a further 20 minutes.

6. 06

   cooking over low heat

   Add the diced potatoes and sliced leek rings. Cook with the lid on for 20-25 minutes, until the vegetables are tender.

7. 07

   Step 07

   Season with salt and pepper. Adjust the amount of salt if necessary. Remove the bay leaves. Serve hot.