Ingredients
2 people
- 800 g shredded sirloin
- Oil and butter to fry in
- 1 large yellow onion (coarsely chopped)
- 4 sliced garlic cloves
- 3 sliced chillies (2 red and 1 green)
- 1 teaspoon smoked paprika powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried thyme
- 1 teaspoon fennel seeds
- 0.5 teaspoon nutmeg
- 1 bay leaf
- 2 tablespoons tomato puree
- 5 dl dark beer (Carnegie porter I drive)
- 3 dl veal stock (dilute from concentrate if you use bottled stock)
- Salt and pepper
- Topping:
- Sesame seeds
- Sour cream
- Grated cheese, appenzeller
- Cilantro
Preparation
-
Shred the sirloin and then fry in batches in butter and oil on high heat. Add the onion.
-
When the meat is browned, it is ready to mix with the spices and tomato puree. Let everything fry for a few more minutes on medium heat.
-
After a few minutes, add beer and stock. Lower the heat so it just simmers. Let boil for about 3 hours.
-
Remove the lid and let some liquid simmer away, it should just boil together. It should not be loose and runny, but also not dry.
-
Taste it and add if you need more spices, strength and salt and pepper.
Bon
Appétit
Appétit
