Thursday, December 1, 2011

Paleo Diet: Hungarian Beef Goulash

This is one of the best goulash recipes I have ever made and it follows the Paleo Diet. I suggest making extra of the dish and freezing for leftovers. Grass-fed beef is suggested, but the dish will still be delicious if you use regular beef. Also, don't allow "bone stock" scare you. Just use beef stock, and the kind in a box is fine. Goulash is all about the paprika, so if you can find a good smoked or Hungarian paprika - even better!

Serves 2-3
Cooking oil (lard, tallow, or butter are three good choices)
1/2 Lb stewing beef, cut in cubes (choose grass-fed beef);
2 medium onions, sliced;
1 large garlic clove, crushed and minced;
1 bell pepper, sliced;
2 tbsp paprika (this can be adjusted to taste, don’t be scared to use a lot of it);
2 tsp caraway seeds;
1 can chopped tomatoes (fresh tomatoes is even better);
1 1/2 cups of bone stock (beef stock is best, but anything will do);
Chopped parsley for garnishing.

Preheat your oven to 350 F. You can also use a crock-pot, on low temperature.

Brown the beef cubes in a pot with the cooking oil.

Put the beef aside and now brown and soften the onions. Add the garlic and bell pepper and cook to soften about 5 minutes on medium heat.

Put back the beef to the pot and add the spices, tomatoes and stock.

Put a lit on the pot and transfer to the hot oven or put the preparation in your crok-pot.

Let it cook for about 2 hours to 2 1/2 hours, until the beef is fork tender.

No comments:

Post a Comment