John Myers
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Vegetable Saucepan with Beef
The perfect vegetable saucepan with beef recipe with a picture and simple step-by-step instructions.
Meatsoup:
- 500 g Beef / breast soup meat
- 1 Onion
- 10 Black peppercorns
- 4 Juniper berries
- 4 Cloves
- 1 half Nutmeg blossom
- 2 Bay leaves
- 1 Carrot, peeled
- 150 g Celeriac fresh, peeled
- 1 tsp Salt
- 1 liter Water
Vegetable stew:
- 1 thin Leeks, in rings
- 3 small Snack peppers, diced
- 500 g Chunky tomatoes
- 50 g Bulgur
- 600 Meat broth from above, depending on the desired thickness
- Cut the soup meat from above into small cubes
- 1 tsp Seasoned salt from my KB
- 2 tsp Garlic pepper from my KB
- 2 tsp Vegetable stock powder / Allnatura
- 1 tsp Sweet paprika powder
- 1 tsp Ground caraway
- 1 pinch Chili powder
- 1 tsp Marjoram
- 1 tsp Agave syrup
- 2 tbsp Oil
- Carrot and celery diced from the broth Above!
- Sour cream 10% fat
Meatsoup:
- Halve the onion, heat the saucepan and fry the onion halves with the skin in a hot, dark color. Then deglaze with water. Add pepper, juniper, cloves, mace, bay leaves, celery, carrot and salt. Then add the meat. Let it simmer for about 2 hours! Until the meat slips off the meat fork by itself! Then sift meat broth.
Vegetable stew!
- Heat the oil in a saucepan, fry the leek and paprika in it. Deglaze with diced tomatoes and meat broth (gradually add the broth to the desired thickness). Add bulgur and seasoned salt, garip pepper, vegetable stock! Let it steep for about 10 minutes on the lowest level! Finally the cooked carrots; and add celery in cubes!
- Then season with paprika powder, caraway seeds and agave syrup.
- Distribute in bowls and if you like top it with sour cream etc.! 🙂
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