Veruschka von Lehndorff's Vegetable-Meat Fantasia

Veruschka von Lehndorff's Vegetable-Meat Fantasia

3 carrots
2 stalks celery
6 pieces water chestnuts
1 pound bag spinach (or 10 1/2 ounce pkg. Chinese pea pods)
8 Italian plum tomatoes (or 1/2 cup canned Italian-style tomatoes)
2 pounds lean ground sirloin
1/2 green pepper, diced
1 small yellow onion, chopped
1 tablespoon vegetable oil
2 cubes beet broth
1/4 cup hot water
1 tablespoon Worcestershire sauce
1/2 teaspoon oregano
1/2 teaspoon basil
Salt and freshly ground black pepper to taste
Minced parsley

Wash and clean vegetables thoroughly. Chop carrots, celery, water chestnuts and tomatoes into bite-size pieces. Rinse spinach very well, discard any bruised leaves. Brown meat, onion and green pepper in vegetable oil. Dissolve beef cubes in hot water and add to meat mixture. Add Worcestershire sauce, oregano, basil, salt and pepper. Add carrots, celery and water chestnuts, with enough water to barely cover vegetables. Cover, cook until vegetables start to tenderize. Add remaining vegetables, cook only a few minutes. Serve at once over hot cooked rice. Garnish with minced fresh parsley. Serves 4.