Pickelsteinerfest Stew Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
• Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
• Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
• Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
• Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.

Steps:

• In a large dutch oven over high heat melt butter with the oil and then add meat in batches and brown on all sides. Remove meat with a slotted spoon and set aside.
• Reduce heat to medium and add next 3 ingredients (onion - celery) and cook stirring for 5 minutes.
• Stir in beef broth and next 4 ingredients (tomato - pepper) and return meat to the pot.
• Cover with layers of the vegetables (potatoes - green beans). Reduce heat to low, cover and cook for 1 hour or until meat is tender.
• Garnish with chives.

Steps:

• Heat no more than 2 Tbsp of the oil in a large, deep skillet on high heat.
• Brown each type of meat in small batches, browning them on all sides but be careful not to burn them.
• Add additional oil as needed with each batch- you may not need it all.
• Transfer browned meat chunks to a bowl using a slotted spoon and set aside.
• Remove any remaining meat residue from the skillet (including the oil), then pour in 2 cups of water and bring to a boil.
• Let water boil a few seconds, then stir in the boullion cube until dissolved and set aside.
• Place all the veggies except the potatoes into a huge mixing bowl.
• Sprinkle with about 1/2 tsp of salt and some black pepper, to taste, mixing well.
• In a huge stockpot, add 1/3 of the meat chunks, then 1/3 of the mixed veggies, repeating these layers until all the meat& mixed veggies are in the pot.
• Next, Place all of the potatoes on top and season to taste with some more salt and pepper.
• Pour in the reserve liquid from the skillet.
• Bring to a boil over high heat.
• Once boiling, reduce heat to the lowest setting, cover and simmer undisturbed (no stirring) for 1 1/2 hours or until meat is cooked and tender and veggies are done to your liking.