This method of making a beef goulash gives all the flavour of a long cooked goulash without all the time requirement. Here I am using schnitzel which is quick cook thin steaks cut from the the thick flank of the animal, you could also use any quick cook steak like sirloin or rump and cut it into thin ribbons. So this recipe takes about half an hour instead of 3 or 4 hours.

Ingredients.

• 400gms of quick cook steak, I am using schnitzel or you can use sirloin or rump.
• 70 gms of double concentrate tomato puree, try to get the double concentrate as this will get a caramelisation easily which makes the goulash taste richer.
• 5-6 cloves of garlic.
• 1 large onion.
• 3 red or yellow peppers.
• 1.5 tablespoons of sweet smoky paprika.
• 400ml of bone broth or if you have no broth use beef stock.
• 1 heaped tablespoon of gelatin, this adds to the richness and thickens the goulash without the need for flour of any sort. Optional.
• 70ml cream.
• 1 bunch of parsley.
  

  

  

  Chop the onion and peppers into 1cm pieces and peel the garlic and chop into large chunks. Fry the onions in a casserole pot in some coconut oil until golden.

  

  

  Then add the peppers and garlic and continue to fry until the peppers are just beginning to soften.

  

  

  

  While the peppers and onions are cooking prepare the steak, if you are using schnitzel you can roll up all the slices into a log and slice the log into thin slices and then I like to cut these slices in half so the ribbons are not too long. Separate all the ribbons ready for flash frying. If you are using any other sort of steak just cut it into thin ribbons.

  

  

  In a separate frying pan quickly fry the steak on a high heat in small batches so you do not overcrowd the pan, use coconut oil for frying. Remove each batch of ribbons to a plate when they are just cooked.

  

  

  When the peppers are beginning to soften add the tomato puree to the casserole and fry on a high heat to caramelised the puree, this step is important because its the browning of the puree that really adds that long slow cooked flavour to the goulash. Keep stirring during this process which will take about 5 minutes.

  

  Add the gelatin to 1/4 cup of cold water and leave it to bloom for a few minutes then add to the casserole along with the broth or stock and paprika.  Bring to a simmer and cook until the peppers are soft, about ten minutes.

  

  

  Next add the beef ribbons and stir to combine.

  

  

  

  Chop the parsley and add along with the cream. Simmer for a minute or two and serve. Here I am serving it with asparagus but any vegetable will be just as good. It is particularly good with cauliflower rice. Serves 4 with 12 gms of carbs per serve.