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1
Mince the onion, carrot and red and green peppers.
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2
Roughly cube the potato.
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3
Pour the vegetable oil into the bottom of a pot and add the beef.
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4
Fry until golden brown.
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5
Add the minced onion, and then the carrot.
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6
Add the paprika powder and tomato paste.
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7
Fry briefly, then add the red wine.
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8
Once the excess liquid evaporates, add the tinned tomatoes and reduce.
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9
Add the minced red and green peppers, cubed potato and 300 ml of water.
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10
Bring to the boil.
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11
Cover with a lid and reduce the heat to medium.
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12
Leave to stew, stirring occasionally.
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13
If using a regular pot as opposed to a pressure cooker, leave to stew for 2 hours (adding some water now and then if necessary).
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14
The starch from the vegetables will thicken the sauce and the beef will become tender.
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15
Season with the A) ingredients, and it's finished.
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16
In restaurants, this is usually served with German breads, such as rye.
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17
This is also delicious made using a mix of beef and pork.
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18
Spatzle (German food, like a cross between pasta and dumplings) is another standard accompaniment for this dish.
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19
Pictured right is Spatzle with herbs kneaded into the dough.
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20
Finish with a dash of single cream to round off the flavor.
