Rinse and dry the meat and cut into cubes. Remove the skin from the onion and chop into even rings. Cut out the core of the peppers and cut the peppers into tender strips. Heat the coconut oil in a frying pan and brown the meat cubes in it. Add the onion slices and cook until translucent. Add the bell pepper strips and season everything with paprika powder and cayenne bell pepper.
Cut out the stalks from the tomatoes, make the tomatoes into a puree with a chopping rod and pass through a sieve if desired. Add the tomato puree to the goulash. Squeeze the garlic cloves through a press and stir in the spices and the bouillon cube.
Let the goulash simmer on low heat for about 1 hour with the lid closed. Stir from time to time. Before serving, cut out the bay spice and refine the goulash with the whipped cream.
Braised onions, tomatoes and root vegetables make for an exceptionally spicy sauce. But be careful: The greens should only be added to the roaster shortly before the meat is browned, otherwise they would burn and the sauce would become bitter.
Our tip: Use fresh thyme for an aromatic flavor note!
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