John Myers
Peas and Carodde Vegetables with Skinned Meat
The perfect peas and carodde vegetables with skinned meat recipe with a picture and simple step-by-step instructions.
- 1 kilogram Peas frozen
- 1 kilogram Carrots
- 500 g Jerky meat / smoked pork belly
- 2 Onions
- Oil, clear meat broth, salt, pepper, marjoram, milk, vinegar
- Let the peas thaw. Peel and slice the carrots. Cut the jerky into thick slices. Peel the onions and cut into cubes.
- Fry the onion cubes in oil and deglaze with meat stock. Add the beef slices and let cook. Take out and cut off the rind.
- Put the peas and carrot slices in the broth, season with pepper, marjoram and – if necessary – with salt and let cook.
- Then add some milk, bring to the boil again and thicken with mixed cornstarch. Add a dash of vinegar, season to taste and put the beef slices back into the pot to warm up.
- Go with boiled potatoes or mashed potatoes.
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