Two kinds of meat from the stock with vegetables

Name: Two kinds of meat from the stock with vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 600 g Boiled fillet of beef; 2 Onions; 7-10 Tbsp Salt; 6 Peppercorns; 1 Bay leaf; 500 g French beans; 2 medium-sized carrots; 500 g Potatoes; 4 Chicken fillets (approx. 130 g each); 1 collar curly parsley; 40 g Butter or margarine; 40 g Flour; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

600 g Boiled fillet of beef
2 Onions
7-10 Tbsp Salt
6 Peppercorns
1 Bay leaf
500 g French beans
2 medium-sized carrots
500 g Potatoes
4 Chicken fillets (approx. 130 g each)
1 collar curly parsley
40 g Butter or margarine
40 g Flour
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg

Directions

1
Wash the beef. Onions peel and halve. Boil 1 litre of salted water with onions, peppercorns and bay leaf. Add the meat and cook on low heat for 1 1/2 hours. In the meantime, clean the beans, break through once and wash. Peel, wash and slice carrots.
2
Peel and wash potatoes and cut them into quarters lengthwise. Wash chicken breasts. Add vegetables, potatoes and chicken breasts 20 minutes before the end of cooking time. Wash parsley and leave some for the garnish. Chop the rest finely. Take off 1/2 litre of the meat stock. Heat the fat in a saucepan and sauté the flour in it. Deglaze with 1/2 litre stock and bring to the boil. Add parsley. Season to taste with salt, pepper and nutmeg. Take out meat and cut into slices.
3
Take off 1/2 litre of the meat stock. Heat the fat in a saucepan and sauté the flour in it. Deglaze with 1/2 litre stock and bring to the boil. Add parsley. Season to taste with salt, pepper and nutmeg. Take out meat and cut into slices. Remove vegetables and potatoes from the stock and serve with the meat and sauce. Garnish with parsley