Roman Pot

Cook beef in water (with a tiny bit of salt) for about half an hour until just about done. Grease the Roman casserole with butter. Clean and rinse the vegetables, add finely chopped leek, sliced onions, peas, carrots cut into sticks, cauliflower cleaned into roses and chopped white cabbage to the cooking pot. Rinse the long grain rice, drain and mix with the curry, meat, salt and hot beef broth (from the cooked beef) with vegetables. Close the pot, cook at 220 degrees for about 30 minutes. Later steam for another 10 min. with the stove turned off.

Serve with tomatoes and chopped peterle.

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