Summary

Ingredients

• 150 g celeriac, weihed cleaned
• 75 g parsley root (s), weihed cleaned
• 250 g carrot (s), cleaned and weihed
• Weighed 150 g leeks, fresh, cleaned
• 100 g sprin onion (s), freshly weihed, cleaned
• 250 g paprika (s), red, reen or yellow, weihed cleaned
• 150 g onion (s), peeled and weihed
• 3 cloves garlic
• 320 g steak (s) (beef minute steaks, 6 pieces)
• 500 ml vegetable broth, homemade, strongly seasoned
• Salt and pepper, more colorful, from the mill
• nutmeg
• Fat for the pan

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Instructions

1. Dice the cleaned celery, parsley roots, carrots, onion and garlic and place in a bowl. Halve the leek and cut into slices, halve the spring onions in the lower third and cut into rolls. Quarter, core and dice the peppers. Add everything to the vegetables in the bowl.
2. Heat the broth in a saucepan, add the vegetables, reduce the heat and let the vegetables simmer, covered, for 20-25 minutes.
3. Heat the fat in a pan on medium heat. Cut the beef steaks into strips, fry on all sides and season. Put the fried pieces of meat in the vegetable pot, mix in and let it steep for a moment.
4. When everything is cooked, season to taste and serve. A tasty and hearty vegetable casserole.