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Beef Tallow Goulash

I normally make this simple beef goulash with a 2 kilogram (4.4 lb) batch of fatty beef flank cubes. Ingredients listed are for 500 grams (1.1 lb) of beef. Multiply/divide entire recipe as needed. Add herbs, spices, creme fraiche/sour cream and spring onion to suit your taste. I don't add salt till the end due to the lavour of chicken stock. Enjoy this easy keto beef tallow goulash recipe!

INGREDIENTS

  • 1 tbsp Beef Tallow
  • 500 grams Beef flank cubed and fatty
  • 1 Yellow onion chopped
  • 10 Button mushrooms halved
  • 2 Bay leaves
  • 1 dash Cayenne pepper
  • 1 dash Paprika of choice
  • 1 dash Thyme
  • 1 dash Marjoram
  • 1 dash Caraway seeds
  • 2 tsp Tomato paste
  • 3 Garlic cloves crushed and diced
  • 1.5 cup Chicken stock
  • 3 dash Salt
  • 1 dash Black pepper
  • 1 dash Vinegar of choice
  • 1 dollop Creme fraiche/sour cream
  • 2 Spring onions chopped
15 minutes prep time & 2 hours cook time
Servings: 1-2
Fat: Buffalo Tallow, Pure Tallow
Tags: Keto

DIRECTIONS

STEP 1

Add 1 tbsp of tallow to frypan on high heat. Once smoking add beef till browned all over.

STEP 2

Remove beef with slotted spoon and reserve in a bowl. Lower heat to medium and add another tbsp of tallow if your beef cubes weren't that fatty to begin with.

STEP 3

Add chopped onion.

STEP 4

Cook stirring for around 5 minutes till released water is mostly evaporated and frypan is deglazed.

STEP 5

Add mushrooms and stir until released water is mostly evaporated. Add bay leaves, cayenne, paprika, caraway seeds, thyme and marjoram.

STEP 6

Cook for a minute or two. Add tomato paste cook stirring through for a minute. Add garlic and cook until fragrant. Return beef and juices.

STEP 7

Add chicken stock till nearly covered. Mix all through. Bring to boil then reduce to simmer.

STEP 8

Leave for 2 hours uncovered stirring occasionally. Raise heat to reduce liquid if needed.

STEP 9

Add salt and pepper to taste. Stir through a splash of your favorite vinegar at the end.

STEP 10

Serve with a dollop of creme fraiche or sour cream and sprinkle with spring onion.