Dice the meat, the smaller it is, the faster it will cook and soften. Cut onions, it doesn`t matter how they are supposed to cook. Skin the peppers and cut into large cubes.
Sear the meat, it should get color. Fry the onions and peppers as well. Add salt, paprika powder, pepper and tomato paste, fry briefly. We usually sear the meat in 2 stages, then it browns faster and the onions separately from the meat. But you can also do everything together. Add water until the meat is just covered.
Put juniper berries, cloves and bay leaves in a spice sachet or a tea infuser and add. Simmer on a low heat until the desired consistency is achieved. You don`t need a sauce thickener, etc. to set, just let the onions cook. If it doesn`t get creamy enough, stir in a little cold butter and wait 5 minutes. Butter binds and brings flavor, sauce thickener tastes floury.
Stir in between and season to taste, season to your own taste. If acid is missing, add 2-3 tablespoons of balsamic vinegar.
Tastes very good with noodles, rice, potatoes, potato noodles, bread / rolls, dumplings / dumplings or simply with more liquid than soup, but I recommend dicing the pieces of meat smaller.
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