Beef bouillon with herb flan

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Halve the onion. In a large pot on the cut surface roast strongly. Wash the meat. Add a good 1 1/2 l water, 1 tsp salt and peppercorns to the pot. Bring to the boil, cover and simmer for about 2 hours. Skim off any foam that develops in between.

2. 2

   Soup greens clean or peel, wash and cut into pieces. Peel the carrot. Add everything to the meat and cook for about 30 minutes. Take out the whole carrot

3. 3

   Mix flour, egg, milk and 1 pinch of salt. Leave to swell for about 10 minutes. Wash and chop the parsley and stir 2/3 into the dough. Bake 2 thin pancakes one after the other in hot oil. Roll up firmly

4. 4

   Sieve the broth. Remove meat from the bone and dice. Cut whole carrot into slices. Possibly cut out stars with a small cookie cutter. Cut the pancakes into slices. Season stock to taste. Serve with meat, carrot, pancake and the rest of the parsley

Nutrition Facts

KCAL
310 kcal

CARBS
16 g

FATS
12 g

PROTEINS
33 g