Summary

Ingredients

• 400 g soup reens and 4 beef le slices (approx. 1.5k)
• 0.75 ¾ Tube / s tomato paste
• 0.5 liter ½ beer
• 1 liter meat broth
• salt and pepper
• Sauce thickener
• Fat, for frying

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Instructions

1. Sear the leg slices and remove them from the pan. Fry the soup greens cleaned and cut into small pieces in the frying fat, add tomato paste, deglaze with beer. Add the meat again and pour in the meat stock. At the end, strain the sauce or puree and thicken. Season to taste with salt and pepper. In the pressure cooker approx. 25 minutes, otherwise approx. 90 minutes.