Ingredients:
- 4 oz. pork
- 4 1/2 oz. beef
- 4 1/2 oz. lamb (shoulder)
- 2 onions
- 1 celery root
- 3 parsnips
- 3 carrots
- 2 leeks
- 1/2 head of white cabbage
- 1/2 lbs potatoes
- 4 cups of vegetable broth
- 1 teaspoon caraway seeds
- 1 teaspoon paprika
- 1 small bunch of fresh marjoram (chopped)
- 1 bunch of parsley (chopped)
Directions:
- Wash the meat and the vegetables thoroughly. Peel the vegetables.
- Cut all the meat and the potatoes into 1 inch dices.Chop the celery root, onions and the cabbage. Slice the parsnips, carrotsand leeks.
- Sauté all the meat, together with the chopped onions in a saucepan for appr. 5 minutes and season with some salt, pepper and paprika. Then, take half of the meat out and spread the remaining meat out in the saucepan neatly.
- What you are looking to do, is to cook your stew inlayers. So half the meat mixed with the onions is your first layer.
- Mix all the prepared vegetables together, except the potatoes.
- Add half of the mixed vegetables into the saucepan on top of the meat, so that it builds your second layer. On top of that make a third layer with half of your prepared potatoes.
- Next a layer of meat, on top of that a layer of mixed vegetables and to finish it up the last layer of potatoes.
- Make sure you season every layer with salt, pepper,paprika, caraways and marjoram.
- Now add the vegetable broth carefully and steam forabout 1 hour at good heat. Reduce the heat slightly towards the end. Addsome hot water while cooking if you deem necessary.
- Don't stir while steaming, better shake the saucepan slightly from time to time.
- Sprinkle with plenty of chopped parsley when serving.
