Core the chilli and chop finely. Peel garlic and shallots and chop finely. Clean, wash and cut the peppers into strips. Wash the meat, dab dry and tap flatter.
Heat the oil in a frying pan. Fry the meat in it in portions on both sides for 2-3 minutes. Remove, season with salt and pepper and keep warm. Add garlic, chilli and shallots to the frying fat and fry until transparent.
Add the paprika and fry it. Deglaze with chunky tomatoes. Add 1 pinch of sugar, bring to the boil and simmer for 2 minutes. In the meantime, wash the thyme, shake dry and remove the leaves from the stalks, except for a few for garnishing. Add thyme to the sauce. Layer meat and vegetables on plates and garnish with thyme.