• A quarter cup of oil.
• 4 medium white onions, cut into 1X1 cubes (830 grams)
• 3 medium carrots cut into 1X1 cubes (330 grams).
• One stalk of celery, cut into 1X1 cubes (90 grams).
• 8-9 cloves of garlic, finely chopped (80 grams).
• Half a box of champignon mushrooms, cut into 1X1 cubes (100 grams).
• One red pepper, cut into 1X1 cubes (250 grams).
• Medium tomato, cut into 1X1 cubes (170 grams).
• A bunch of finely chopped parsley (40 grams).
• A bunch of finely chopped coriander (40 grams).
• 8-9 finely chopped basil leaves (8 grams).
• Fresh oregano from 2 sprigs, finely chopped (8 grams).
• A cup of cooked black lentils (330 grams).
• Half a cup of cooked bulgur (170 grams).
• Half a cup of cooked red/white quinoa (170 grams).
• A flat spoon of fine salt (40 grams).
• A flat teaspoon of ground black pepper (4 grams).
• A flat teaspoon of cumin (4 grams).
• 4 liters of water.
• 1.5 kg beef neck, cut into 1X1 cubes
In a wide pot over high heat, heat the oil, add the onion, carrot and celery and fry until golden brown.
Add the meat cubes and fry until the meat is browned.
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Add the garlic and peppers, continue steaming until all the vegetables are softened.
Add the mushrooms and continue steaming, then add the tomatoes.
Dissolve the spices with a little of the water (to prevent lumps).
Add all the water, bring to a boil, skim off the foam on top.
Add the lentils, quinoa and bulgur, add all the herbs and turn off the heat.
