Pichelsteiner
Pichelsteiner meat or Pichelsteiner for short is a German one- pot dish that consists of different types of meat and vegetables.
preparation
First of all, beef, pork and mutton are seared. Then the vegetables are put into the pot according to the respective cooking time. It usually includes diced potatoes, carrots and parsley roots, cabbage cut into strips and slices of leek . Everything is infused with meat broth and cooked. Depending on the region, garlic and / or onions are also cooked. In Swabia, it is customary to serve bone marrow from the base of the broth in fine slices as a garnish for the finished soup.
Because it is so easy to prepare, the Pichelsteiner stew is often prepared in large kitchens. The consistency of the stew is usually quite thick.
origin of the name
It has been proven that the recipe was made by the landlady Auguste Winkler, born in Kirchberg im Wald . comes from Kiesling. She ran an inn in Grattersdorf until her death in 1871. The stew was probably named after the nearby Büchelstein , where the Büchelstein Festival was celebrated on a forest meadow from 1839. The quickly prepared, warm dish was very popular there. As early as 1879 at the 40th anniversary of the festival, the Büchelsteiner's “open-air cooking” was described as “conventional”. In the dialect of the Bavarian Forest , the ü is pronounced as i and the pronunciation was probably then written as Pichelsteiner .
At the same time, from 1874 onwards , the citizens of Regen traditionally met on the Monday of the parish for the Pichelsteiner meal , which is still celebrated today as the Pichelsteiner Festival . The organizers of the Büchelsteiner Fest and the Pichelsteiner Fest argued for a long time about the origin of the dish and the origin of the name. According to one theory, the large kettle for soup was formerly known as Pichel . The local researcher and writer Max Peinkofer described this theory as an "exhilarating claim" and "invented legend" and attributed its origin to the festival on Büchelstein. A really meaningful economic and geographical analysis on this topic is missing.
The stew was first mentioned in a cookbook in 1894.
Trivia
In interviews at the beginning of the 1960s, Federal Chancellor Ludwig Erhard repeatedly named the Pichelsteiner stew as his alleged favorite dish, which finally made the stew known nationwide.
Mäxchen Pichelsteiner (from the village of Pichelstein) is the name of the hero of Erich Kästner's 1963 book Der kleine Mann .
In Lindenstrasse , Thorsten Nindel played the role of the scrap artist Franz Joseph "Zorro" Pichelsteiner in 134 episodes.
literature
- Max Peinkofer: Büchelsteinerfest and Büchelsteinerfleisch , in: Der Brunnkorb , Verlag Passavia, Passau 1977, ISBN 3-87616-060-X
Similar dishes
Individual evidence
- ↑ Max Peinkofer: Büchelsteinerfest and Büchelsteinerfleisch , in: Der Brunnkorb , 1977, p. 193
- ↑ Ulrich Pietrusky: The Bavarian Forest - Newly discovered in flight , 1985, p. 60
- ↑ How dishes got their names: Pichelsteiner ( Memento from October 7, 2008 in the Internet Archive )
- ↑ Real classics that everyone loves. Gräfe and Unzer, 2009, ISBN 978-3-8338-1703-8 , p. 50. Restricted preview in the Google book search
- ↑ ZEITmagazin No. 21/2009 - Ludwig Erhard's Lentil Soup - Wolfram Siebeck