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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut peppers in half and remove the stalks, seeds and white ribs. | 2. Wash and cut into fine stripes. | 3. Remove the skins of the tomatoes. | 4. (Placing them in boiling water briefly then immersing into ice water will cause the tomato to blister the skin can be easily removed. You do not want to cook them.) Remove core and cut tomatoes into quarters. | 5. Rinse beef with cold water and pat dry. | 6. Cut into small cubes. | 7. Melt vegetable fat and brown the meat. | 8. Add stock and simmer for 30 minutes. | 9. Add the vegetables and tomato puree and season with salt, pepper, paprika, caraway seeds and marjoram. | 10. Simmer for another 15 minutes. | 11. If needed add additional salt, pepper, paprika and Tabasco sauce to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	200		sliced	12800.0	2988.8	352.0	32.0
garlic	1	clove	chopped	4.47	0.9918	0.1908	0.015
red pepper	1			-	-	-	-
green pepper	1			32.8	7.6096	1.4104	0.2788
tomato	3			66.42	14.3541	3.2472	0.738
stewing beef	300	g	lean	267.0	0.0	59.4	1.5
vegetable	3	tablespoons	fat	20.4488	4.6384	0.8229	0.0499
beef stock	1			171.36	18.6732	6.3252	8.0892
tomato puree	3	tablespoons		17.8125	4.2094	0.7734	0.0984
salt				-	-	-	-
pepper			ground	-	-	-	-
paprika				-	-	-	-
caraway seed	1/2	teaspoon		3.4965	0.524	0.2076	0.1532
marjoram			chopped	-	-	-	-
tabasco sauce				267.0	0.0	59.4	1.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.