Ingredients:
200 g onions, sliced
1 clove garlic, chopped
1 large red peppers
1 large green peppers
3 medium tomatoes
300 g lean stewing beef
3 tablespoons vegetable fat
1 liter beef stock
3 tablespoons tomato puree
salt
pepper, fresh ground
paprika
1/2 teaspoon caraway seeds
chopped marjoram
Tabasco sauce
Directions:
Cut peppers in half and remove the stalks, seeds and white ribs.
Wash and cut into fine stripes.
Remove the skins of the tomatoes.
(Placing them in boiling water briefly then immersing into ice water will cause the tomato to blister the skin can be easily removed. You do not want to cook them.) Remove core and cut tomatoes into quarters.
Rinse beef with cold water and pat dry.
Cut into small cubes.
Melt vegetable fat and brown the meat.
Add stock and simmer for 30 minutes.
Add the vegetables and tomato puree and season with salt, pepper, paprika, caraway seeds and marjoram.
Simmer for another 15 minutes.
If needed add additional salt, pepper, paprika and Tabasco sauce to taste.
Servings: 4
Time preparation: 15 min.
Time total: 60 min.