Summary

Ingredients

• 1 kg beef, lean in one piece
• 4 large onion (s)
• 1 tablespoon rapeseed oil
• 1 red pepper (s)
• 3 tablespoon vegetables, pickled (mixed pickles)
• 2 cans tomato (s) (pizza tomatoes) à 400 g
• 0.5 tube ½ tomato paste
• 150 ml ketchup, without sweeteners and without flavor
• 150 ml cola
• 20 ml brandy
• 2 tablespoon paprika powder, noble sweet
• 1 tablespoon vegetable broth, grained, without flavor enhancers and without yeast extract
• Salt and pepper, freshly ground
• Curry powder

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Instructions

1. Remove any fat and tendons from the beef with a sharp knife. Cut the beef into bite-sized pieces (roughly 1.5-2 cm).
2. Halve 2 of the onions, then cut those halves in half crosswise to create quarters. Halve the other 2 onions and cut into fine rings. Wash the red pepper, remove the stem and seeds, and cut into fine strips.
3. Thread the beef pieces and coarse onion quarters alternately onto skewers, starting and ending with meat.
4. Heat the rapeseed oil in a large pan over medium heat until hot. Add the skewers and fry on all sides until browned, about 8 minutes (do not let the temperature rise above medium or the onions will burn). Transfer the skewers to a plate and sprinkle with paprika powder.
5. Fry the onion rings in the same pan over medium heat, stirring frequently, for about 4 minutes. If they begin to stick, add a splash of water. Stir in the tomato paste and cook for 1-2 minutes. Pour in the pizza tomatoes, ketchup, cola, and brandy. Season with the vegetable broth, paprika powder, freshly ground pepper, curry powder, and salt to taste. Mix in the pepper strips and pickled vegetables.
6. Return the skewers to the pan and coat them with the sauce.
7. Cover the pan with a lid, reduce heat to low, and simmer for 2-2.5 hours.