Beef ‘Goulash’ Recipe
This satisfying spin on beef goulash is the perfect new edition to your autoimmune protocol. I’ve swapped out paprika for turmeric for an Asian-inspired take on a classic. It’s so good you won’t even notice the tomatoes are gone in this flavorful stew.
4 Tablespoons of avocado oil (60 ml)
1 medium onion (110 g), peeled and chopped
4 cloves of garlic (12 g), peeled and chopped
1 lb of beef roast (450 g), diced
10 white button mushrooms (100 g), quartered
2 carrots (100 g), diced
1 teaspoon of turmeric (2 g)
1 cup of bone broth (240 ml) (see recipe here)
2 Tablespoons of fresh parsley (2 g), for garnish
1 Tablespoon arrowroot powder (optional), to thicken the sauce
Salt to taste
1. Heat the olive oil in a pan and add the onion and garlic. Cook until softened. Add the beef cubes and brown the beef until slightly caramelized. Add the mushrooms and carrots and cook for 3-5 minutes.
2. Add the beef stock and reduce the heat to very low. Partially cover the pan with a lid and simmer gently for 60 minutes, stirring occasionally. You may need to add a dash or two more water to prevent the mixture catching.
3. Cook until the meat is tender and check the consistency of the sauce. If it has not thickened sufficiently, remove the lid and increase the heat slightly until the sauce is thick enough.
4. You can also add some arrowroot powder at the end to thicken the sauce more. Add salt to taste.
5. Serve over cauliflower rice or mashed cauliflower and garnish with chopped parsley.
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