Fresh vegetable pot with fried beef steak strips

Ingredients for 2 servings:

• 150 g celeriac, cleaned and weighed
• 75 g parsley root(s), cleaned and weighed
• 250 g carrot(s), peeled and weighed
• 150 g leek, fresh, cleaned
• 100 g spring onion(s), fresh, cleaned
• 250 g bell pepper(s), red, green or yellow, cleaned and weighed
• 150 g onion(s), peeled and weighed
• 3 cloves garlic
• 320 g steak(s) (beef minute steaks, 6 pieces)
• 500 ml vegetable broth, homemade, strongly seasoned
• Salt and pepper, colorful, from the mill
• nutmeg
• Fat for the pan

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

A different taste in every season with changing vegetables…

Finely dice the cleaned celery, parsley roots, carrots, onion, and garlic and place in a bowl. Halve and slice the leek, halve the lower third of the spring onions, and cut into rolls. Quarter, deseed, and dice the bell peppers. Add everything to the vegetables in the bowl. Heat the broth in a saucepan, add the vegetables, reduce the heat, and simmer covered for 20-25 minutes. Heat the fat in a pan over medium heat. Cut the beef steaks into strips, sear on all sides, and season. Add the cooked meat pieces to the vegetable pot, stir in, and let it simmer briefly. Once everything is cooked, season to taste, and serve. A delicious, hearty vegetable and meat stew.