Paprika goulash with chicken

Ingredients for 4 servings:

• 400 g chicken strips
• 1 large onion(s)
• oil
• 3 tbsp tomato paste
• 1 tbsp paprika powder, sweet
• 1 tbsp flour
• 500 ml vegetable stock
• 250 ml tomatoes, pureed
• 1 bay leaf
• salt and pepper
• Paprika powder, sweet
• 3 bell peppers, colored

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Heat the oil in a pan. Fry the minced meat. In the meantime, peel and dice the onion, then add it to the meat and fry briefly. Stir in the tomato paste and fry briefly. Stir in the paprika. Sprinkle the flour over the meat and sweat it lightly, then deglaze with the stock while stirring. Stir in the passata and bring to a boil. Add the bay leaf and season everything with salt and pepper. Cover and simmer the goulash for about 15 minutes. Wash and trim the bell peppers, roughly dice them, and add them to the goulash. Simmer everything for about 5 minutes. Season the goulash again with salt, pepper, and paprika. I like to eat it with tagliatelle and coleslaw.