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Proceedings
Wash and boil the potatoes, let them cool, peel them and slice them. Brown the potatoes and onions in a pan with some oil. Slice the boiled beef and add it to the potatoes. Season with bay leaf, marjoram, pepper and salt. Roast everything well, stirring, and add a little meat broth from time to time to help the ingredients bind together and to prevent them from burning or drying out too much. At the end of cooking, stir in the butter and the finely chopped parsley, and serve with lettuce or cabbage salad.
