- Cooking oil (lard, tallow, or butter are three good choices)
- 1/2 Lb stewing beef, cut in cubes (choose grass-fed beef)
- 2 medium onions, sliced
- 1 large garlic clove, crushed and minced
- 1 bell pepper, sliced
- 2 tbsp paprika (this can be adjusted to taste, don’t be scared to use a lot of it)
- 2 tsp caraway seeds
- 1 can chopped tomatoes (fresh tomatoes is even better)
- 1 1/2 cups of bone stock (beef stock is best, but anything will do)
- Chopped parsley for garnishing.
- Preheat your oven to 350 F. You can also use a crock-pot, at low temperature.
- Brown the beef cubes in a pot with the cooking oil.
- Put the beef aside and now brown and soften the onions. Add the garlic and bell pepper and cook to soften about 5 minutes on medium heat.
- Put back the beef to the pot and add the spices, tomatoes, and stock.
- Put a lit on the pot and transfer to the hot oven or put the preparation in your slow cooker.
- Let it cook for about 2 hours to 2 1/2 hours, until the beef is fork-tender.
- Enjoy and thank mother nature for the grass-fed beef!
One-pot American goulash
- 1 Tbsp olive oil
- 1 yellow onion
- 4 cloves garlic
- 2 bell peppers
- 1 lb ground beef
- 1/2 cup red wine
- 1 28oz. can diced tomatoes
- 1 15oz. can tomato sauce
- 2 Tbsp soy sauce
- 2 whole bay leaves (optional)
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp crushed red pepper
- 1/2 cup water
- 2 cups elbow macaroni (about 1/2 lb.)
- salt to taste
- Dice the onion and mince the garlic. Sauté both in a large soup pot with the olive oil over medium heat until the onions are translucent. While the onion and garlic are sautéing, dice the bell peppers, then add them to the pot and continue to sauté for about two minutes more.
- Add the ground beef to the pot with the vegetables and continue to sauté over medium until the beef is cooked through. Add the red wine to the pot and stir to dissolve any browned bits off the bottom of the pot.
- Add the diced tomatoes (with juices), tomato sauce, soy sauce, bay leaves, oregano, basil, crushed red pepper, and water to the pot. Stir to combine, place a lid on the pot, and allow it to come up to a boil. Once boiling, turn it down to low, and let the sauce simmer for 30 minutes with the lid on, stirring occasionally.
- After the sauce has simmered for 30 minutes, add the macaroni and stir to combine. Continue to let the macaroni simmer in the sauce, with the lid on, stirring occasionally, until the pasta is tender (about 10-12 minutes).
- Once the pasta is tender, taste the goulash and add salt to taste. Remove the bay leaves, then serve.
- 1 tablespoon cooking oil
- 8 chicken thighs
- 1 1/2 teaspoons salt
- 1 onion, chopped
- 2 carrots, cut into 1/4-inch slices
- 2 ribs celery, cut into 1/4-inch slices
- 2 cloves garlic, minced
- 2 tablespoons paprika
- 1 tablespoon flour
- 1/8 teaspoon cayenne
- 1 1/2 cups canned low-sodium chicken broth or homemade stock
- 1 1/2 cups canned crushed tomatoes in thick puree
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon fresh-ground black pepper
- In a large, heavy pot, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and add it to the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.
- Add the onion, carrots, celery, and garlic to the pan. Reduce the heat to moderate and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Reduce the heat to moderately low and add the paprika, flour, and cayenne to the pan. Cook, stirring, for 30 seconds. Stir in the broth, tomatoes, the remaining 1 1/4 teaspoons salt, the thyme, and the bay leaf. Add the chicken and bring to a simmer. Reduce the heat and simmer, partially covered, until the chicken is done about 20 minutes. Remove the bay leaf and add the parsley and black pepper.
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