Gulash pot with sweet potatoes

Ingredients

• 3 tbsp oil
• 600 g beef gulash
• 2 Garlic cloves
• 1 small vegetable onion
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp clove powder
• curry powder
• Cayenne pepper
• Hot paprika powder
• thyme
• marjoram
• 1 tbsp Dijon mustard
• 150 ml Vegetable broth
• 100 ml red wine
• 1 lemon
• 1 red bell pepper
• 1 green bell pepper
• 300 g sweet potatoes
• 1 tsp tomato paste
• 300 g tomatoes
• 2 Tbsp whipping cream
• 1 tbsp flour
• Salt
• ground pepper
• thyme

Instructions

1. 1.

   Heat oil in a braising pot and sear the beef gulash on all sides. Peel garlic and onion. Finely chop garlic, cut onion into wedges, and add to the meat. Add spices, herbs, and mustard. Pour in vegetable broth and red wine, then simmer the meat over low heat for 1¼ hours. Wash lemon, dry peel, grate half of the zest with a zester, and finely grate the remaining zest.

2. 2.

   Squeeze lemon juice. Add lemon juice, grated zest, and tomato paste to the meat. Wash, trim, and cut bell peppers into about 3 cm pieces. Peel sweet potatoes, cut into 4 cm long and ~3 cm thick strips. Wash tomatoes, halve them, remove seeds and stems, then slice flesh lengthwise into thin strips. Add peppers and sweet potatoes to the meat and simmer for 5–8 minutes. Whisk cream and flour together, then stir into the sauce to thicken. Season gulash with salt and pepper. Warm tomato slices briefly in the gulash. Serve the gulash with thyme and lemon zest.