Wachau Stew

For the Wachau stew, peel the various vegetables and cut them into thicker slices. Boil all the vegetables separately in a little salted water until firm to the bite. Then layer all the vegetables one after the other with the sliced meat in a pot. Pour the soup over them, season, bring to the boil briefly and then leave to simmer on the edge of the stove or on a very moderate heat. In the meantime, for the pofesen, slice the beef, place each between 2 slices of bread and bake in hot fat until crispy. Arrange the Wachau stew and serve with the crispy Pofesen.

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