carrots

ingredients for 4 persons

  • 500 g of beef
  • 50 g of lard
  • 1 onion, finely chopped
  • 1 cup dry Dornfelder
  • 400 g of white cabbage
  • 200 g of carrots
  • 200 g of celery
  • 1 stick of leek
  • 1 liter of broth
  • Salt pepper
  • 1 bay leaf
  • 250 g potatoes, boiling
  • 1 bunch of parsley

Dice the meat, heat the lard in a saucepan and sauté the meat. Add the onions and sauté until golden, add the red wine.
Clean white cabbage, carrots, celery and leek, cut into small pieces and add the meat broth. Add spices and simmer for about 60 minutes.
Peel the potatoes, cut into cubes and add 10 minutes before the end of the cooking time.
Wash parsley, chop and sprinkle over it before serving.

Recipe from Marlis Frey, Weingut Frey, Sulzheim
(from the book "Lust auf Rheinhessen", Leinpfad Verlag)

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