Hearty Carrot Stew À La Mama
by Editorial Staff
Summary
| Prep Time | 1 hr 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g beef le slice or
- 300 g beef
- 300 g minced meat, mixed
- 1 kg carrot (s)
- 800 g potato (s)
- 1 cup soup green (TK) or
- 100 g celery and
- 1 bunch parsley and
- 1 onion (s)
- salt and pepper
- margarine
- 1 clove garlic
- 2 tablespoon broth, instant
- water
Print Recipe
Pin Recipe Instructions
- Half fill a large saucepan with water and cook the beef leg slices in it. Peel the carrots and cut into 0.5 cm thin slices. If frozen soup greens are not used, cut the celery, onion and parsley very finely.
- Peel the potatoes, dice them also small (1 cm) and cook in another saucepan. Heat the margarine in another pot or pan and fry the carrots in it. Press in the pepper, salt and garlic.
- As soon as the meat is done, dice, remove the fat and return to the pot with the bones. Add soup vegetables, potatoes, broth and carrots.
- Season the minced meat with pepper and salt, form small balls and add to the soup. When the beef is tender, the soup is ready too.
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