Sweet potato stew

with paprika sauce

For 4 servings

250 g corn (canned)

250 g white beans (canned)

500 g veal knuckle

500 g beef steak (loin)

300 g pumpkin

350 sweet potatoes

250 g white cabbage

150 g chorizo

2 tbsp cream

For the paprika sauce

½ onion

1 red pepper

50 g lard

1 pinch of paprika powder

1 pinch of garlic powder

75 ml vegetable broth

Preparation time: approx. 25 minutes
plus cooking time: approx. 1 hour, 20 minutes

Per serving approx. 841 kcal / 3530 kJ 69 g E, 40 g F, 49 g KH

1  Put corn and beans in a colander, rinse with cold water and drain. Rinse the veal knuckle with cold water and pat dry with kitchen paper. Blanch the veal knuckle in boiling salted water for about 5 minutes, remove and cut the meat into cubes. Dice the steak too.

2  Cover the meat in a saucepan with water. Simmer over low heat for about 40 minutes. In the meantime, peel the pumpkin and sweet potatoes and cut them into bite-sized cubes. Cut the cabbage into strips, wash and drain. Cut the chorizo ​​into slices.

3  Addpumpkin, sweet potatoes, white cabbage and chorizo ​​to the saucepan and let the stew simmer for another 30 minutes. Then add the corn and beans and heat them together. Finally stir in the cream.

4  For the paprika sauce, peel and finely chop the onion. Halve the peppers, core them, cut out the white separating skin and dice. Steam the paprika and onion in the lard for 5 minutes while stirring. Dissolve the spices in the broth and add. Arrange the stew and drizzle with the sauce.