3.5 oz. lard
10 oz. onion, chopped
2 lbs. pork, diced
2 lbs. beef, diced
1 lb. veal, diced
9 oz. chopped celery
4 lbs. sliced carrots
2 lbs. sliced leek
1 c. (about) chopped parsley
Sweet paprika, salt, black pepper, nutmeg
3 qt. beef stock

Heat the lard in a large pot. Saute onions, then add the meats and brown. Add nutmeg, 2 tablespoons sweet paprika, 1 tablespoon salt, 1 teaspoon black pepper and 1 quart beef stock. Cook for 15minutes.

Add leeks and carrots and 2 quarts beef stock; cook for 10 minutes. Add potatoes and cook for 20 minutes. Add parsley just before serving and stir. Taste is best after stew develops flavors and is warmed up again. Serve with German breads and beer! Serves 20.