Dec 30, 2016

Macro friendly Hungarian Beef Goulash

Courtesy of


Olive oil: 1 tbsp.
Onion, chopped: 1 cup
Sweet paprika: 1/4 cup (Hungarian if you can find it)
Beef bottom round or tri-tip (lean only), cut into 1’’ pieces: 2 lb.
Garlic cloves, minced: 4
Bell pepper, chopped: 1
Canned organic diced tomatoes: 28 oz.
Celery, chopped: 1/2 cup
Beef broth: 1 cup
Worcestershire sauce: 2 tbsp.
Salt: 1 1/2 tsp.
Black pepper: 1/2 tsp.
Bay leaves: 2
Caraway seed, crushed: 1 tsp. (optional)

In a Dutch oven or large saucepot, cook onions with olive oil over medium-high heat, stirring frequently, until lightly browned.
Remove from heat, and stir in paprika (you don’t want the paprika to burn and turn bitter).
Add diced beef and minced garlic and return to heat. Cook for 15-30 minutes until tender and no longer pink (tougher cuts require more time).
Add bell pepper, diced tomatoes, celery, and remaining ingredients. (This is also where you would add other diced vegetables like carrots, parsnips, or potatoes).
Bring to a boil, cover, reduce the heat to medium, and simmer for 30-40 minutes.
For meal prep, divide the batch into six portions. Enjoy!

- Posted using BlogPress from my iPhone

No comments:

Post a Comment