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
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.
