Hungarian Goulash

• ▢ 2 tablespoons olive oil or fat of choice
• ▢ 2 cups sliced onions, , from about 1 large onion
• ▢ 1½ pounds beef chuck stew meat
• ▢ Kosher or fine sea salt
• ▢ Freshly ground black pepper
• ▢ 1 tablespoon minced garlic, , from about 3 cloves
• ▢ 2 tablespoons paprika
• ▢ ½ teaspoon dried thyme
• ▢ A large pinch of caraway seeds
• ▢ 8 cups gluten-free beef stock
• ▢ 2 tablespoons tomato paste
• ▢ 1 medium green bell pepper, , seeded and sliced
• ▢ 1 medium red bell pepper, , seeded and sliced
• ▢ 1 pound potatoes, , scrubbed and quartered

• In a large heavy-duty pot, heat the oil over medium-high heat. Add the onions and cook until soft, about 5-8 minutes.
• Add the stew meat, a large sprinkle of both salt and pepper, and brown gently, stirring frequently to prevent the meat from sticking, about 10 minutes.
• Add the paprika, thyme, and caraway seeds and mix well; cook for 1-2 more minutes and remove from the heat.
• Pour in the beef stock; then whisk in the tomato paste until dissolved. Return to the heat and cook, covered, over low heat for 1-1½ hours, or until the meat is tender.
• Add the peppers and potatoes to the pot and cook for 20-25 more minutes, stirring occasionally, until the veggies are done.
• Adjust the seasonings and serve warm with crusty gluten-free bread, if desired.

Nutrition