Leipziger Allerlei
A classic German medley of spring vegetables and tender meat in a rich brown sauce, served over creamy mashed potatoes. This hearty one-pan dinner is surprisingly simple to make on a weeknight.
- Total time
- 40 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 2 medium carrots
- 200 g green beans
- 200 g mushrooms
- 400 g veal or pork stew meat
- 2 cups beef broth
- 2 tbsp butter
- 2 tbsp flour
- 4 servings mashed potatoes
Instructions
- 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.
- 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.
- 3
While the meat cooks, peel and slice the 2 carrots, trim the 200g green beans, and slice the 200g mushrooms. Set aside.
- 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.
- 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.
- 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.
- 7
Garnish with fresh parsley if you have it, and serve hot.
Tools you’ll need
- Large pan or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Small bowl
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