1/4 cup olive oil
1 pound lean beef loin roast
1 onion, sliced
1 pint beef broth
1 pound fresh mushrooms, sliced
1 medium head cabbage, sliced
1 medium head cabbage, sliced
1 large carrot, cut in half
1 medium carrot, cut in half
1 medium onion, sliced
1 medium carrot, cut in half
1 medium onion, sliced
1 medium carrot, cut in half
1 medium carrot, cut in half
1 medium onion, sliced
1 medium carrot, cut in half
1 medium onion, sliced
1 medium, sliced
1 medium, sliced
1 medium, sliced
1 medium, sliced
2 medium, sliced
2 medium, sliced
2 medium, sliced
1 medium, sliced
2 medium, sliced
2 medium, sliced
2 medium, sliced
2 large carrots, cut into slabs
2 large onions, cut into slabs
2 large potatoes, cut into cubes
3 large mushrooms, sliced
2 cups chopped celery
1 tablespoon honey
1 tablespoon tomato paste
1 tablespoon dried oregano
Heat olive oil in a large saucepan over medium heat. Add beef and saute until no longer pink; add onion, stirring gently. Stir in broth, mushrooms, cabbage, carrot, onion, carrot, onion, carrot, celery and carrot. Bring to a boil; reduce heat, cover pan and simmer 10 minutes.
Add cabbage and cauliflower and mix well. Add salt and pepper. Bring to a boil; reduce heat, cover and simmer 5 minutes.
Add mustard, wine and pepper. Saute 5 minutes.
Add broth mixture and simmer 1 minute more, stirring constantly. Add chopped mushrooms, celery, onion, carrot, celery, onion, carrots, celery, mushrooms, carrot, onions, potatoes, mushrooms, celery, onion, celery and mushrooms. Simmer 1 minute more and stir in basil, oregano and salt. Return to a boil, reduce heat and simmer 7 minutes more, stirring occasionally.
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