Beef and Paprika Skillet

Ingredients

• 6 bell peppers (yellow and red)
• 1 chili pepper
• 1 onion
• 1 clove of garlic
• 200 g Cherry tomatoes
• 800 g lean beef (e.g., rump steak)
• 3 tbsp olive oil
• 1 heaped tbsp tomato paste (20 g)
• 2 tbsp sweet paprika powder
• 750 ml beef broth
• Salt
• Pepper
• ground coriander
• ground cumin
• 0.5 bunch Parsley

Instructions

1. 1.

   Wash the bell peppers, remove the seeds and cut them into strips. Wash, remove the seeds from the chili pepper and finely chop it. Peel the onion and garlic. Finely dice the onion and chop the garlic.

2. 2.

   Pat the meat dry with kitchen paper and cut it into bite-sized strips. Heat some oil in a pan and brown the meat in portions over high heat for 2-3 minutes. Then remove from the pan.

3. 3.

   Add 1 tbsp of oil to the pan and sauté the chili, onion and garlic over medium heat until translucent. Add the tomato paste and paprika powder and fry for 1 minute. Pour in the broth, add the meat, peppers and tomatoes and season with salt, pepper, coriander and cumin. Simmer on low heat for about 30 minutes, stirring occasionally and adding more broth if needed.

4. 4.

   Meanwhile, wash, shake dry and chop the parsley. Season the beef and paprika skillet with salt and pepper, sprinkle with parsley and serve immediately.