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Pichelsteiner or Büchelsteiner Stew

4 servings

Ingredients

• 1 kg beef fillet
• 100 g beef marrow, soaked
• 1 soup plate potatoes, raw, sliced
• 2 pcs leeks
• 1 pcs celery root, small
• 2 pcs carrots
• 2 pcs parsley roots
• salt (a little)
• paprika (a little)

Instructions

1. This dish is best prepared in a special machine consisting of two shallow casseroles whose rims fit snugly together.
2. For 4 people, take about 1 kg of beef fillet, 100 g of soaked beef marrow, a soup plate full of raw potato slices, 2 leeks, 1 small celery root, 2 small carrots, and 2 parsley roots, all sliced.
3. The meat is pounded and diced, the beef marrow cut into fine slices.
4. Cover the bottom of one casserole with half of the beef marrow, then layer meat, potatoes, and root vegetables, sprinkling salt and a little paprika in between; place the remaining beef marrow on top as the final layer.
5. Finally, invert the second casserole over it and cook the dish for 15 minutes over a spirit flame, then flip the machine over and cook the other side for another 15 minutes.

Modernized from a treasured 19th-century German cookbook.