Dice the onions, then cut the beef into 1 cm pieces. Please remove cartilage and tendons. Blanch the tomatoes in boiling water for 30 seconds, rinse, peel and cut into small pieces. The inside of the tomato with the seeds does not have to be thrown away;
Fry the meat in the oil in a roasting pan on the stove. When the meat is brown, add the onions and tomatoes, then the garlic last. Sprinkle with the paprika powder and toast briefly.
Add a pinch of sugar, then dust everything with 2 tablespoons of flour and sweat the flour with it. The paprika powder should be browned. Deglaze with water, add the stock cubes and half of the marjoram. Add the coffee powder, a pinch of pepper and the chili powder.
The whole thing should now turn a nice brown color right from the start. Cover and let simmer properly in the roaster for approx. 1 hour over medium heat with the lid on. Stir once every 10 minutes to help distribute the heat. If the sauce gets too thick, always add a little water with a cup.
Meanwhile, boil the green beans in salted water for 10 minutes, quench in ice water and cut in half or chop and set aside. Cut the mushrooms into 3 - 4 mm thick letters, clean the peppers and cut into 1 cm cubes.
After an hour, when the small pieces of meat are really soft, stir in the mushrooms and simmer for 5 minutes, then add the red pointed peppers. Stir in the mustard and simmer for another 10 minutes so that the peppers are still firm to the bite and retain a nice color. Important - always let it simmer with the lid on!
Finally stir in the green beans, bind the sauce with butter (it should be creamy), season with salt if necessary and you`re done. Cooked rice and mixed salad go best with it.
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