Goulash? No, not goulash. Chile? No, it doesn't look like it. Stew... Yes, this definition will be perhaps the most accurate. Well, or spicy, spicy, beef stew with smoked sausages and vegetables.
A very satisfying and warming dish - just for a cold winter, when there is no right frost, and the wind is piercing and the dampness makes your bones ache. Just look out the window and it gets cold in advance.
And, in order not to freeze, what should be done? Eat hot and spicy. Hearty to eat.
This is where this stew will do!
We take:
- 500 grams of beef
- 200 grams of sausages - something like "Krakow", but you can - hunting, or, suddenly there is, chorizio.
- 1 onion
- 1 chili pepper
- 1 sweet bell pepper
- Half a can of corn
- Half a can of peas
- 3 tablespoons tomato paste
- A pound of tomato juice (tomato paste and tomato juice can be completely replaced with a trade wind or tomato puree)
- To taste: paprika, red hot peppers, and - if you like, of course - you can add a spoonful (or even two) of hot Korean gochujang paste.
- For frying - ghee or butter. Why is it? It is tastier (but those who do not like it, of course, can cook in vegetable oil).
How we cook:
Cut the meat into cubes, the onion into small cubes, and peel and chop the garlic. We clean the chili pepper from seeds and partitions, cut into rings.
I was asked here in the comments - why do this, chili gives spice, and the most relish is just in the seeds and partitions. I will answer here: if you like it, then on your health, leave it. We are now quite satisfied with what the pepper gives without them - easy. passing into the middle, pungency. Well, okay, this is a lyrical digression.
Cut the bell pepper into small cubes (so that it is in harmony with the meat).
Sausage - in round slices.
We melt the butter and the first thing to do is send the beef to fry. When the slices “add onions to it and fry until translucent. Throw in the garlic, fry for another thirty seconds. Add salt and pepper, tomato paste and tomato juice (or fill everything with trade winds), cover and leave to simmer on low heat - so that it gurgles, but not aggressively - for an hour, about.
If the liquid begins to boil ahead of time, you can add water.
When stewing meat comes to an end, heat a little more oil in a frying pan and send our sausage there to fry a little. Literally for a couple of minutes. And then add bell peppers, corn, peas and chili to it. Warm up for another couple of minutes, and send it to the meat. Mix well, simmer for another 5-10 minutes and... voila!
Especially good without any side dish, just goes with lavash!