FERNWOOD FITNESS - PULSE eMagazine - Issue#10 - Flipbook - Page 30
COOK
Beef Goulash
A one pot wonder! A hearty goulash laced with paprika,
pepper and capsicums.
Ingredients
1kg beef chuck or brisket
1 tablespoon extra virgin olive oil
30g grass-fed butter
2 onions, roughly chopped
5 garlic cloves
2 heaped tablespoons paprika – Hungarian or
smoked Spanish
3 red capsicum, seeded and roughly chopped
1 teaspoon caraway seeds (optional)
3 bay leaf
1 litre beef bone broth
½ bunch parsley, roughly chopped
Method
½ bunch parsley, roughly chopped
Preheat oven to 180°C
Dice the beef into 2cm cubes.
Pre-heat a Dutch oven – or oven proof equivalent –
on the stove over med- high heat.
Fry the onions and whole garlic cloves in oil and
butter for 7 minutes, stirring occasionally. Some
caramelised onion edges are welcome.
Next add the beef and stir for 2 minutes or until the
beef turns from red to brown.
Add the remaining ingredients to the beef and bring
to a simmer.
The beef should be just covered with broth.
Cover with a lid and transfer to the oven for 90
minutes.
Adjust the seasoning with salt and finish with plenty
of chopped parsley.
This recipe is suitable for a slow cooker.
First, fry the onions and garlic in a pan before
transferring all ingredients to the slow cooker.
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