Clean carrots, remove peel from potatoes and cut into slices or cubes. Cut the meat into bite-sized pieces and fry in butter. Salt, season with pepper and extinguish with beef broth. Now layer the carrots and caraway seeds on top, then the potatoes.
Cover and cook at low temperature for 45 minutes.
Serve sprinkled with plenty of chopped parsley.
Related Recipes:
Cabbage and Fat CasseroleRemove the peel from the potatoes, rinse, cut in half. Boil in salted water for fifteen to twenty minutes...
Bone Broth with SpaghettiThe bones are washed and put on to boil in 1, 5 l of tap water. Clean the vegetables, cut half of them and add...
Cured Pork Cheeks on Root Vegetable SaladRemove the peel from the carrot, onion, celery and leek and cut them into cubes of about 1 cm. Heat vegetable...
Turkey Leg with Colorful VegetablesFor roasted turkey leg with colorful vegetables, coarsely dice the onion. Season turkey leg with pepper, roll...
LasagnaChop the onion and leek and fry them in a little bit of fat. Add the minced beef and fry until the color of...
Cabbage Fritters with Paprika SauceFor the cabbage fritters with paprika sauce, first cook the fritters in salted water until al dente. Remove...
Fillet of Lemon Sole with Mushroom SauceClean the mushrooms, rinse them if necessary and cut them into slices. Peel and finely dice the shallots and...
Pink Braised Veal Saddle with Apricots & Pine NutsTry this delicious pasta dish: About 40 min. frying time Caramelize apricot cubes and pine nuts with butter...
American Rainbow PizzaDefrost and drain the spinach and carrots. Carefully squeeze the spinach with your hands. Wash the red cabbage...
Leek PotatoesFor the leek potatoes, steam and peel the potatoes. Wash the leeks and cut them into fine rings. Heat oil and...