Summary

Ingredients

• 4 tablespoon olive oil
• 1 onion (s), finely chopped
• 1 small chilli pepper (s), finely chopped
• Paprika powder
• 1 sprig thyme (s) or a little oregano
• 2 bay leaves
• 1 clove (s) garlic, finely chopped
• 400 g turkey oulash
• 1 pointed pepper, red, cleaned and cut
• 3 carrot (s), cleaned and cut
• 6 medium potato (s), waxy, cleaned and cut
• 200 ml tomato puree
• sea-salt

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Instructions

1. In a saucepan over high heat, sear the meat with the olive oil, onions, garlic, chilli, thyme, bay leaves and paprika powder. Add the pointed peppers, carrots and potatoes and stir a few times for the roasted ingredients.
2. Add the tomato puree and salt and fill up with hot water until everything is covered. Simmer over medium heat until the vegetables are cooked through.
3. Serve with mixed bread.
4. Tip: Can also be baked very well as a casserole in the oven.