Summary

Ingredients

• 5 carrot (s)
• 2 medium onion (s)
• 800 g beans, reen or suar snap peas
• 150 g diced ham, lean
• 1 ½ liter vegetable stock
• 800 g potato (s)
• 40 g butter or mararine
• 500 g beef (e.. lean beef rump)
• 8 Vienna sausages (string sausages)
• 2 tablespoons savory, dried or .5 fresh stems
• 1 ½ tablespoon salt
• Pepper, more colorful, freshly ground

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Instructions

1. Wash and drain the beans. Cut off both ends of the beans and carefully peel off the thread. Then cut into pieces approx. 2 cm in size. Wash and peel the carrots and potatoes. Then cut the carrots into slices. Dice the potatoes.
2. Peel and dice the onion.
3. Cut 2 string sausages into narrow slices, but can also be heated as a whole at the end.
4. Cut the beef into small cubes of approx. 2 cm, which can also be cut to size directly at the butcher`s at the meat counter. Mix 1.5 liters of vegetable stock, use 1 teaspoon of vegetable stock powder per 250 ml of water.
5. Put butter or margarine in a saucepan over medium heat to warm up. Fry the meat in it until it is lightly browned. Add onion and diced ham, small cubes of smoked meat. Season with salt and pepper. Deglaze with about a third of the vegetable stock.
6. Let the lid cook for about 15 minutes. Stirring occasionally.
7. Mix in the potatoes, carrots and beans with the remaining vegetable stock. Stir in the savory. If you use stems, take them out of the pot at the end. Boil. Simmer over low to moderate heat for about 1 hour with the lid slightly open. Stir vigorously from time to time.
8. Heat the stringed sausages in the pot shortly before the end of the cooking time.