Alpine cookery is characterised by an enduring love affair with the traditional produce of the valleys – apples, barley, beef, cabbage, cheese, freshwater fish, game, goat, herbs, mutton, onions, pork, potatoes – which come together in soups, stews, strudels and stuffed dumplings, and sometimes in leftover combinations.
Among this tradition is the pot-stew, known collectively as eintöpf — one of the oldest traditional dishes in Europe. It started as a pot of reconstituted dried meat, greens and cereals, and over the centuries evolved with no one basic or standard recipe.
This alpine stew is now made with an assortment of flower, leaf, pod and root vegetables, potatoes, dumplings or rice, and meat (bacon, beef, chicken, pork, sausage, veal) cooked in a stock accentuated with cream, fresh or sour, or tomatoes or both for the sauce. Herbs are a typical garnish, and bread is usually served with the stew.
The ingredients are seasonal. In the homes the recipes for the stews throughout the year will be based on family tradition. This is veal and potato stew.
1.5 kg / 3 lbs 4⅔ oz potatoes whole, boiled, peeled, sliced 600 g / 1lb 8⅓ oz whole veal piece, roasted, sliced 160 g / 5⅓ oz butter 1 onion, large, chopped 15 g / 1 tbsp marjoram, chopped Sauce from roast veal Salt, pinch Pepper, pinch Parsley, handful, chopped
Brown onion in half of the butter in a wide frying pan. Turn up heat, add veal and stir into the onions. Quickly add potatoes and remaining butter. Reheat roast sauce. Turn down heat, continue to stir, seasoning with bay, marjoram, pepper and salt. Pour sauce into pan, mix and serve in a heated dish, garnished with parsley.
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