200 grams mushrooms, sliced
1 red bell pepper, sliced
2 garlic cloves, minced
400 grams roast beef
salt and pepper to taste
3 tablespoons sunflower oil
¼ teaspoon pepper
1 cup of vegetable broth

Vegetable broth

2 tablespoons olive oil
salt and pepper
½ cup of green beans
1 cup of chopped pumpkin
3 stalks of celery
1 leaf of chard
1 cup of tomatoes, chopped
1 teaspoon hot sauce
1/3 teaspoon cinnamon
1 teaspoon turmeric

Makes 4 servings



Preheat oil and sauté the onion, garlic, and mushrooms in a saucepan. Add the red bell pepper and vegetable broth and bring to boil. Cook for 10 minutes. Add salt and pepper, paprika, and the roast beef. Cook until done. Garnish with fresh parsley and cream and serve.

Vegetable broth

Heat oil in a pot and add celery. Cook for 5 minutes and add pumpkin. Then add turmeric, cinnamon, hot sauce, salt and pepper. Cook and stir for 2 - 3 minutes. Add chard and green beans and simmer for 5 – 7 minutes. Pour tomatoes and simmer for 10 minutes.