Spicy sweet potato beef goulash

Ingredients for 4 servings:

• 2 onions
• 1 garlic clove(s)
• 1 red chili pepper(s)
• 1 kg beef goulash
• 1 tbsp oil
• 100 g bacon
• 1 tbsp tomato paste
• 750 ml red wine
• 750 ml vegetable stock
• 600 g sweet potatoes
• 1 large bell pepper(s), red
• salt and pepper
• n. B. Sauce thickener

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 35 minutes

Peel the onions and dice them finely. Peel the garlic and chop them finely. Cut the chili pepper lengthwise and remove the seeds, then finely chop the pepper. Pat the meat dry and dice it. Heat 1 tablespoon of oil in a roasting pan. Brown the meat and bacon for about five minutes, turning occasionally. Add the onions, garlic, and chili and fry for a further two minutes. Season with salt and pepper. Stir in the tomato paste and deglaze with the stock and red wine. Cover and simmer the goulash for about an hour. Peel the sweet potatoes and cut them into 1 x 1 cm cubes. Halve the bell pepper and remove the core. Halve the bell pepper halves and cut them into strips. Add the sweet potatoes and bell pepper strips about 10 minutes before the end of the cooking time. Remove the lid from the roasting pan and continue to simmer for about 15 minutes, until the potatoes are tender. Season with salt and pepper to taste. If desired, thicken the goulash with a little sauce thickener. 800 kcal per serving.