Beef goulash with chili and chocolate

Ingredients for 6 servings:

• 6 onions
• 3 chili peppers
• 1 kg roast beef (pot roast)
• 3 tbsp oil
• 1 tbsp tomato paste
• 2 tbsp flour
• 1 jar beef stock (400 ml)
• Salt
• 100 g dark chocolate (70% cocoa content)
• 4 stalks of parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

Peel and roughly dice the onions. Wash, trim, and slice the chili peppers. Wash the meat, pat dry, and cut into cubes (approx. 3 cm long). Heat the oil in a roasting pan. Brown the meat vigorously for about 8 minutes, turning occasionally. After 6 minutes, add the onions, 2/3 of the chili peppers, and tomato paste. Sprinkle with flour. Deglaze with 1/2 liter of water and beef stock. Season with salt. Cover the roasting pan and simmer in a preheated oven (electric oven: 200°C/fan: 175°C/gas mark 3) for about 1 1/2 hours. Grate the chocolate into thin shavings using a kitchen slicer. Stir the chocolate shavings, reserving a few for garnish, into the finished goulash. Season with salt. Wash the parsley, shake dry, pluck the leaves from the stems, and chop. Sprinkle parsley, remaining chocolate shavings and chili over the goulash.