Pichelsteiner stew from the pressure cooker


Preparation time: 40 min.
Cooking or baking time: 10 min.
Total preparation time: 50 min.

Recipe for Pichelsteiner stew from the pressure cooker.


  • 200 g of beef (who likes, takes lamb meat)
  • 200 grams of pork
  • 500 g potatoes
  • 250 g of white cabbage
  • 200 g of carrots
  • 200 g of celeriac
  • 200 g of leek
  • 2 onions
  • 1/4 L vegetable stock
  • 30 g of butter lard
  • Salt, pepper, marjoram


  1. Cut the meat into bite-sized pieces. Dice all the vegetables, cut the leek into rings.
  2. Melt the butter in the pressure cooker and fry the meat all around. If it has got color, add the small chopped onion and leave to stew.
  3. Then add the rest of the vegetables to the pot, the cabbage last. On the uploaded photo, the pot looks crowded after adding the cabbage. The cabbage decays very strongly, so that's fine.
  4. Finally add the broth and put on the lid. Heat to level 2. When the green ring is visible, reduce the temperature and cook for 10 minutes.
  5. Then remove the pot from the stove and let it evaporate. Open the lid as soon as there is no more pressure. Season the stew with salt (strong), pepper and marjoram. Pour into a deep plate and garnish with chopped parsley. Good Appetite.

Here is a lot of elaborate Schnippelarbeit given. The actual cooking time compensates, the meat in the stew is wonderfully soft.

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fleischlose Kartoffelsuppe * Krompir čorba | April 2024