Pichelsteiner Eintopf Or Bavarian Meat Stew
This recipe has tradition! It is one of the legendary “One-Pot-Soup” (Eintopf) recipes from Germany, this one is from Bavaria. Cut all ingredients in small pieces, throw them in, and voila! They will boil in one big pot and you are done – it is that easy!
Now I am going to tell you a bit more about this recipe because it is more than 100 hundred years old. Yes.
In the little village Grattersdorf in the Bavarian Forest there was the Gasthaus of the lady Auguste Winkler who indeed created this recipe. It was named after the “Büchelstein”, a mountain of 832 m height, where on a nearby meadow, a yearly fest was celebrated. Supposedly the Eintopf was created for that special fest. It was ideal to cook it outside, easy to do, and because it was so delicous, it became very popular. So popular that I write in the USA in 2010 about it! The word Pichelsteiner developed time after time as the letter “ü” changed to “i”. Since 1874 the people from the village Regen gather yearly on a religious Holiday called “the Kirchweihfest” to eat the Pichelsteiner stew. Until today it is been celebrated as “The Pichelsteiner Fest”. The recipe was mentioned in a cooking book the first time in 1894. That’s quite some tradition, isn’t it? Happy Cooking!