Pichelsteiner stew

Ingredients for 1 servings:

• 50 g pork schnitzel
• 50 g beef fillet(s)
• 50 g carrot(s)
• 80 g potatoes
• 50 g celery
• 80 g leek
• 1 onion(s)
• 1 tbsp oil
• 350 ml vegetable stock
• some salt and pepper
• nutmeg
• marjoram
• 1 dashes vinegar
• 1 tbsp parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the meat into bite-sized cubes. Peel the carrots, celery, and potatoes and cut them into roughly 3 cm cubes. Slice the leek into rings and finely chop the onion. Heat the oil and brown the meat first, then add the onion, carrots, potatoes, and celery and fry. Pour in the vegetable stock and simmer, covered, for about 20 minutes over low heat. Season to taste with spices and vinegar. Add the leek and cook for another 10 minutes. Sprinkle with the chopped parsley and serve.