Summary

Ingredients

• 400 g beef, from the topside
• 400 g pork, from the topside
• 4 onion (s)
• 2 bell pepper (s), green
• 2 red pepper (s)
• 4 small pickled cucumber (s)
• 4 cloves garlic
• 4 teaspoons paprika powder, noble sweet
• 250 ml meat broth
• 2 glasses red wine, e.g., Country red wine
• 2 tablespoon tomato paste
• 1 can corn
• 1 cup sour cream
• salt and pepper
• Cayenne pepper
• 1 pinch (s) sugar
• 3 tablespoon lard or oil

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Instructions

1. Cut the meat into strips. Heat the lard or oil in the pan, fry the meat in portions over high heat, set aside. Then cut the onions, peppers and pickles into fine strips and lightly brown them in the frying fat, then finely chop or press the garlic cloves and mix in. Deglaze with meat stock and red wine, add sweet paprika, season with salt, pepper, cayenne pepper and sugar. Stir in the tomato paste and bring to the boil vigorously. Then mix in the corn and add the meat again. Let it simmer for about 25 minutes. Finally, the sour cream is stirred underneath or poured onto the individual plates as a blob.
2. We like to eat rice and carrots with it.