Categories: Soups/stews, German 
      Yield: 4 servings 
  
      1 tb Lard                                     -diced 
  1 1/4 lb Pork and beef as well as            1 sm Celery root, peeled and 
           -lamb or mutton (mutton                  -diced, OR 4 celery 
           -gives                                   Stalks, diagonally sliced 
           An excellent flavor), cut         1/2 lb Carrots, peeled and 
           -into 3/4 inch cubes                     -diagonally sliced 
      2 md To 3 md onions, diced               1 lg Leek (white part only), 
           Salt                                     -washed and sliced 
           Freshly ground black pepper         2 c  Beef stock 
           Crushed marjoram                         Chopped fresh parsley 
      3 md Potatoes, peeled and finely     
  
  Heat the lard in a heavy bottomed pot (or ovenproof Pyrex casserole or the 
  like).  Lightly sear and mix together the meat cubes and the onions; season 
  with salt, an ample amount of pepper, and a very little bit of crushed 
  marjoram.  Remove two thirds of the meat and onions from the pot and set 
  aside. 
   
  Mix the potatoes and vegetables together; spread a third of these over the 
  bottom layer of meat cubes in the pot or casserole. Sprinkle with salt and 
  a little pepper.  Alternate 2 more layers of meat with 2 more layers of 
  vegetables.  Each layer should be separately seasoned with salt and pepper; 
  the top layer MUST consist of vegetables and potatoes.  Pour in the beef 
  stock. Cover tightly and cook over medium-low heat for just about 2 hours. 
  Cooking in a 350 degrees F oven is also possible.  You should not stir the 
  stew, but you can tilt the pot back and forth to circulate the liquid and 
  prevent the bottom layer from burning.  Serve sprinkled with chopped 
  parsley. 
   
  Variations: 
   
  Savoy cabbage is frequently added to the roster of vegetables, and it 
  tastes delicious.  Sliced kohlrabi would be fine as well. 
   
  For a truly gourmet 'Pichelsteiner', 6 to 8 slices of bone marrow should be 
  briefly sauteed with the onions at the beginning, then added to one of the 
  in-between layers of meat.  Doubling of ingredients is advisable. 
  Pichelsteiner tastes excellent reheated. 
   
  Makes 4 servings. 
   
  From:  THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & 
  Schuster/Poseidon Press, New York.  1989 Posted by: Karin Brewer, Cooking 
  Echo, 8/92