Spezzatino

Ingredients for 3 servings:

• 400 g goulash, beef or veal
• 2 carrots
• 4 potatoes
• 1 onion(s)
• 100 g peas, frozen
• 4 tomatoes
• 1 bay leaf
• 1 vegetable stock cube
• 1 clove(s) garlic
• Flour
• Salt
• pepper
• 4 tbsp olive oil
• ½ bunch parsley
• 500 ml water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dust the meat cubes with flour and sear in a roasting pan with 4 tablespoons of olive oil. Finely chop the onion and garlic clove and add to the roasting pan once the meat is seared on all sides. Peel the tomatoes and place them in boiling water for 1.5 minutes. Cut the peeled tomatoes into small pieces and add them to the roasting pan with the bay leaf and stock cube. Braise for 2 minutes, stirring constantly, then add 500 ml of warm water and simmer for 30 minutes. Peel the potatoes and carrots. Cut into large cubes, add them, and simmer for 10 minutes. Two minutes before serving, sprinkle in the frozen peas and finally the finely chopped parsley. Spezzatino can also be frozen.