Make this Hungarian Beef Goulash once, and enjoy over and over! This recipe makes 10 delicious, fragrant serves of stew ready to freeze and reheat for easy weeknight dinners.
4 roma tomatoes, chopped, or 1 400g can organic diced tomatoes
¼ cup tomato paste
1 kg sweet potato, scrubbed and diced into 2cm cubes
4 medium carrots, diced
2 large red capsicums, halved and seeded then sliced thinly
Continental parsley, to garnish
Instructions
Heat ghee or coconut oil in large stock pot over medium-high heat. Add onion and saute until softened and translucent, about 3-5 minutes. Add garlic, paprika, chilli and caraway and saute until softened and fragrant. Add more ghee or oil if mixture is very dry, to prevent burning or grainy texture of finished dish.
Season diced beef chuck with salt and pepper and add to paprika mixture, stirring well to coat. Brown meat on all sides and then add stock, vinegar, tomatoes and tomato paste. Lower heat to low-medium temperature and stew meat, covered for 1.5 hours
After 45 minutes of cooking time has elapsed, add sweet potato, carrots and capsicum and continue cooking, covered. Once total cooking time has elapsed, adjust seasonings as needed and serve. For thicker stew, cook for a further 10 minutes, uncovered or until mixture reduces and thickens.
Can also serve with dollop of Greek or natural yoghurt (or coconut cream for dairy-free and paleo meal) on top.
Recipe by @OmNomAlly at https://omnomally.com/2015/09/22/recipe-redux-make-and-freeze-hungarian-beef-goulash/