Summary

Ingredients

• 500 g beef, lean, cut into 1.5 x 1.5 cm cubes
• 6 medium onion (s), cut into large pieces
• 4 clove (s) garlic, cut into pieces
• Rapeseed oil
• 1 tablespoon paprika powder, noble sweet
• 1 tablespoon paprika powder, hot pink
• 3 tablespoon tomato paste
• 500 ml beef broth
• 3 bell peppers, red, yellow, green, cut into large pieces
• 125 ml red wine, drier (to taste)
• 2 tablespoon caraway seeds, whole

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Instructions

1. Fry the diced meat in the oil in a large pan until brown on all sides. Take out and set aside. In the same pan, fry the onions with the garlic until they turn color, then add the meat again, sprinkle with the paprika powder, add the tomato paste and roast again briefly. Now deglaze with the broth, add the caraway seeds and simmer for 1 1/2 hours with the lid on over low heat.
2. Then add the diced paprika and let everything simmer for another 20 minutes. If the sauce has boiled down too much, add a dash of water again. Salt if necessary.
3. I also have boiled potatoes and a whiff of sour cream.
4. If you like, you can also add red wine to the broth, which gives the dish a stronger note.