300 grams of beef, boiled until tender
1.5 liters of water to boil the meat
2 corn vermicelli board, boil until soft and drain
2 stalks of leek, chopped
2 celery stalks, chopped fried onions sufficiently to sprinkle
3 cloves of garlic
2 onions
1/2 teaspoon mericanaam and powdered broth to taste
Stir-fry the spices with a little oil until fragrant.
Add the sauteed sauces to the meat stew, cook until boiling.
Add slices of leek and celery.
Slice thin meat against the fiber, set aside.
Arrange vermicelli in a bowl, slice the meat, flush with broth sauce.
Sprinkle with fried onions. Enjoy it while it's warm
