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🍽️ Juicy Steak with Diced Vegetables

434 kcal · 30 min · 4 servings

Ingredients

• 2 Steaks (from the beef leg, each 250 g)
• 2 tsp Oil
• 0.125 l Beef broth (from the jar)
• 250 g Leek
• 100 g Celery
• 100 g Carrots
• 2 tsp Butter
• Salt (pepper)

Instructions

1. 1. Wash the leek thoroughly and cut off the tough ends.
2. 2. Slice the leek into thin, fine rounds.
3. 3. Peel the carrots and cut them into small, fine batons.
4. 4. Peel the celery and wash it.
5. 5. Cut the celery into thin strips.
6. 6. Place the prepared vegetables into a pot.
7. 7. Cover the vegetables with a small amount of water.
8. 8. Simmer the vegetables over medium heat for about 30 minutes.
9. 9. Drain any excess water if the vegetables are done.
10. 10. Rinse the steaks under running water.
11. 11. Pat the steaks completely dry with kitchen paper.
12. 12. Season the steaks generously with salt and pepper.
13. 13. Heat oil in a large frying pan.
14. 14. Sear the steaks on both sides until well-browned.
15. 15. Deglaze the steaks with broth.
16. 16. Add enough broth to cover the meat by one-third.
17. 17. Cover the pan and braise the steaks over medium heat.
18. 18. Let the steaks cook for about 20 minutes.
19. 19. Taste and adjust the seasoning of the steaks before serving.
20. 20. Cover the finished steaks with the cooked vegetables.

Nutrition per serving

• kcal: 434
• Protein: 48 g · Fett/Fat: 23 g · Carbs: 9 g