Cut meat into narrow strips and fry in butter. Cut leek and zucchini into slices, add to meat with peas and roast well. Pour in a quarter of a liter of water, add the soup cubes and simmer for 10 to 15 minutes. Bind with flour and cream, season a little with pepper and sprinkle with fresh, chopped herbs.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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