Ingredients
- 4 homaol com
- 1 onion (diced)
- 1 potato in
- 450 gr beef sirloin steak
- 350 ml water
- 200 gr peas (frozen)
- 120 gr carrots
- 30 ml balsamic vinegar
- 32 gr herbs assorted (fresh)
- 10 ml vegetable oil
- 8 gr herbs (dried)
: boneless : (sliced thin and in 1 cm : pieces) In a large saucepan, combine the beef broth, water, onion, potato, carrots, and peas; bring to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until this vegetables are tender, stirring occasionally. Add the herbs and vinegar, continuing to simmer. Meanwhile, in a medium-sized skillet, heat the oil over medium-high heat and add the steak; stir-fry for 2 to 3 minutes, just until the outside is browned and no pink remains. Drain off and discard the liquid. Spoon the beef evenly into 4 soup bowls and ladle the broth mixture evenly over the beef. Serve immediately. Recipe By :