Büchelstein
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Büchelstein
The Büchelstein is a mountain, high, in the southern Bavarian Forest near the higher peak of the Brotjacklriegel. Its forested slopes rise above the bowl of the Lallinger Winkel in the east and the village of Grattersdorf to the north. Just below the highest point is a lookout rock with a large summit cross and wide panoramas over parts of Lower Bavaria. In föhn conditions in autumn even the northern chain of the Alps may be seen from the Dachstein (mountain), Dachstein to the Zugspitze. In addition there is a starting point here for hang gliders, that take off in suitable right thermal conditions. Several very short paths lead to the Büchelstein from Grattersdorf, Kerschbaum or Langfurth (Schöfweg), Langfurth and the E8 European long distance path passes close to the lookout rocks. The Büchelstein may have given its name to the local dish known as Pichelsteiner, Pichelsteiner Eintopf. On 17 June 1839, on the initiative of the Grafenau (Lower Bavaria), Grafenau ''Landrich ...
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Pichelsteiner
Pichelsteiner is a German stew that contains several kinds of meat and vegetables. Preparation In the first step, beef, pork and Lamb and mutton, mutton are seared. Then the vegetables are added, which are usually potatoes, diced carrots and parsley roots, cut cabbage and leek. Subsequently meat broth is poured over the mixture and everything is cooked together (some recipes also add diced onions and garlic). In Swabian cuisine, Swabia, it is common to serve the marrow of the bones with which the broth was made together with the finished stew as a garnish. As the dish is very easy to prepare, ''Pichelsteiner'' is often prepared in large-scale catering kitchens. Its consistency is normally quite thick. Etymology The creation of this dish has been traced to Auguste Winkler (née Kiesling). Originally from Kirchberg im Wald, she worked as an innkeeper in Grattersdorf, where she is also buried. The name is likely to have derived from the nearby Büchelstein mountain, where the an ...
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