Mexican goulash with beans and chocolate
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ingredients
700 g beef 1 pk onion 20 g English bacon 2 tbsp oil 2 pk paprika 1 tsp ground chilli 100 ml meat broth 150 ml red wine 1 tin crushed tomatoes 30 g dark chocolate 2 tins white beans 1 pinch salt
step
1. Wash the meat and cut into cubes. Peel and finely chop the onion. Cut the bacon into cubes and fry with the onion in hot oil. Add the meat and stir-fry until the juices evaporate. Add the peppers, cut into strips, to the pot. Sprinkle the meat with chilli pepper, stir, pour in the stock mixed with wine and simmer under a lid on a low heat for about 80 minutes. 2. Add the tomatoes to the meat base and simmer for a further 30 minutes. Remove the tender meat from the base and let it cook uncovered for 15 minutes. Stir the finely chopped chocolate into the reduced base and season the juices with salt. The taste should be sharp and slightly sweet. Finally, return the meat to the pot and add the beans. Do not cook the goulash anymore, just reheat everything together.
