Beef stew with peppers and mashed potatoes

Ingredients

Veal (rump) 1 kg

2 green peppers

2 large onions, chopped

½ cup olive oil

Chicken cube (or broth) or vegetable meat dissolved in 1 liter of water

canned or fresh tomatoes 200g. (Without seeds and skins)

1 garlic clove, chopped

1 parcel made with herbs thyme, rosemary and bay leaf, tied together

½ tsp sweet paprika

salt to taste

freshly ground pepper

1 kg potatoes, well washed, unpeeled

½ cup milk

butter or margarine 2 tablespoons, melted

Parmesan 80 g grated

 Method: 

Peel and cut into wide strips of peppers and sauté in a pan with the onions over low heat, along with 3 tablespoons of oil and a few tablespoons of vegetable broth or meat. Cut into 3-4 cm cubes Veal lean meat and brown evenly in another pan with the remaining olive oil.

Remove the pieces of meat in the pot with the peppers and onions, stir to get flavor going add the tomatoes cut into chunks, garlic, and herbs parcel of herbs , paprika and salt. Mix all the ingredients well.

Pour the food with the rest of the hot broth, bring to a boil, cover the pot and cook over low heat for 1 hour.

Meanwhile, as long as you boil the meat, boil another pot of potatoes in their skins in salted water. Then peel and pass the puree machine. Add salt, pepper, milk, butter or margarine and cheese and stir well. Once the cooking of the meat, remove the 

Parcel  with herbs, turn off the heat and let the goulash to "rest" for 10 minutes or so before serving with mashed potatoes. Enjoy!