Leipziger Allerlei

Step 1

Cut the 400g meat into bite-sized pieces and season with salt and pepper. Heat 1 tbsp butter in a large pan over medium-high and brown the meat on all sides, about 5-7 minutes, until deeply golden.

Step 2

Add the 2 cups beef broth and bring to a simmer. Reduce heat to low, cover, and let the meat cook until tender, about 20-25 minutes, until it easily shreds with a fork.

Step 3

While the meat cooks, peel and slice the 2 carrots, trim the 200g green beans, and slice the 200g mushrooms. Set aside.

Step 4

Once the meat is tender, add the carrots and green beans to the pan. Cook for 5 minutes, then add the mushrooms and cook for another 5-7 minutes, until the vegetables are tender but still slightly crisp.

Step 5

In a small bowl, mix the 2 tbsp flour with 2 tbsp water to make a slurry. Stir it into the pan and cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon.

Step 6

Season the sauce with salt and pepper to taste. Serve the meat and vegetables over the 4 servings of mashed potatoes, spooning the sauce over everything.

Step 7

Garnish with fresh parsley if you have it, and serve hot.