I’m currently sitting at my computer with a blanket and a cat on my lap, and wearing a hoodie and house slippers for the first time this year. Sounds like the perfect time to break out a stew recipe.
Pichelsteiner is a very typical stew, found in similar shapes and sizes all over the world. There are several stories to explain its invention, a common trait among stews. One folk tale details how a farmer’s wife fed the stew to a group of marauding soldiers, saving the day (and her family) with this new culinary invention. Another tale explains how a Bavarian chef prepared Pichelsteiner for party atop Büchelstein mountain (allegedly, the name of this dish morphed from there). Finally, the small Bavarian village of Regen, along the Czech border, claims ownership of this dish as well, which they have communally served at the anniversary of their church’s dedication in 1874.
Pichelsteiner shares another feature with other regional stews: it serves as the solution to those pesky leftovers that creep up in the fridge. As truly communal fare, the stew incorporates a spectrum of ingredients available to pre-industrial Germans: mushrooms, onion, carrots, leeks, cabbage, potatoes, and three types of meat. So if you don’t have all the ingredients, or if you have a couple extra that aren’t listed below, don’t fret – there’s a lot of wiggle room here.