Summary

Ingredients

• 250 g beef (oulash), shredded
• 1 can beans, white (400g content)
• 0.5 stick ½ leek
• 1 clove garlic
• 2 tomato (s)
• olive oil
• 1 teaspoon stock, granulated
• 1 tablespoon tomato paste
• 1 tablespoon paprika powder, hot
• 1 pinch (s) cinnamon
• 0.5 teaspoon ½ ground cumin
• 10 g chocolate, bitter
• salt
• Chilli powder
• Coriander greens or parsley, chopped

Print Recipe Pin Recipe

Instructions

1. Halve the leek lengthways and cut into fine strips, chop the garlic clove and fry both in a little olive oil in a large pan. Gradually add the meat, increasing the heat, and stir-fry. When the meat has taken on a little color, stir in the tomato paste and fry briefly, then add the granulated stock, cinnamon, paprika and cumin, stir everything well. Pour water over so that everything is well covered. Cover and simmer for half an hour.
2. Peel and dice the tomatoes and add them to the meat with the beans, possibly also add them. Let simmer for another 15 minutes.
3. Pour the chocolate into the sauce and let it melt, simmer gently for another 15 minutes, stirring again and again. If necessary, add a little water, the sauce thickens a little. To taste.
4. The dish itself is only slightly spicy and not too salty, so that the various fine aromas, including the touch of chocolate, can come into their own. But it can also be prepared spicier or hotter.
5. If you prefer to cook the beans softer, you can add them to the meat right at the beginning, but then add more immediately. I like to add the juice of the beans, if you don`t like that, you can drain the beans.
6. If you like, fresh coriander or parsley can be mixed in at the end.
7. Thanks to the beans, I don`t need any additional side dishes, but all side dishes that are also served with chilli are suitable: e.g., potatoes, rice or just bread.