|500 g||veal tri-tip|
|210 g||jarred roasted bell peppers|
|1 tsp||smoked paprika powder|
|400 g||canned diced tomatoes|
|50 g||jarred pitted green olives|
|1 tsp||lemon zest|
|bread (for serving)|
|olive oil (for serving)|
Peel and chop onion and garlic. Drain and dice bell peppers. Mince anchovies. Slice chorizo.
Season the veal and transfer it to a large pot. Fry it over high heat until fully browned on both sides. Add onions and garlic and briefly sauté, then add the chorizo. Add smoked paprika and deglaze with white wine. After 2 min., add water, salt, pepper, canned tomatoes, and minced anchovies. Let cook over low heat for approx. 40 min.
Add diced bell peppers, olives, lemon zest, and bay leaf and let cook for approx. 10 min. Serve with bread and olive oil. Enjoy!