Summary

Ingredients

• 500 g soup meat (beef, with or without bones)
• 1 bunch soup vegetables (carrots, celery, parsley, leek)
• 100 g noodles (mussel noodles)
• 100 g cauliflower (frozen)
• 1 teaspoon salt
• 1 cube broth (for liter liquid)
• 1 liter water

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Instructions

1. Clean, peel and chop the soup vegetables.
2. With the exception of the mussel noodles, put all other ingredients in a pressure cooker. Leave the beef in one piece (do not cut it into small pieces). First bring the stew to the boil. Then close with the lid and cook for 30 minutes.
3. Boil the clam noodles about 10-12 minutes before the end of the cooking time so that they finish at the same time as the soup.
4. Now cut the beef into small pieces and put it back in the pressure cooker, also add the finished clam noodles. Serve hot.
5. Tip: Possibly season with Maggi.