This Smoky Paleo Hungarian Goulash is a meal hearty enough to stand on it’s own without any sides. Easy to whip up in a few minutes and let simmer for an hour or two while the flavors come together. Not your typical noodle filled goulash, this is a healthier alternative without all of the empty foods. Also a pretty easy meal to throw some odds and ends of veggies together to use them up!
This is one of those dishes that gets better as left overs as the flavors continue to meld. Make in bulk and store in the fridge for an easy bulk recipe that you can make ahead of time. Reheat and serve over some arugula or spinach to compliment the spiciness of the dish! Check out below to see how easy it is to make this paleo hungarian goulash!
- 1 pound grass-fed ground beef
- 2 carrots, sliced
- ½ white onion
- 12 white mushrooms, sliced
- 2 cloves garlic, minced
- 2 shallots, diced
- 1 small can organic tomato paste (and 2+ cans of water)
- 1 glass red wine
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 3-4 tablespoons smoked paprika
- Sea salt to taste
- Cracked black pepper
- Start with some grass fed beef. Why do we use grass-fed beef? Check out our article on why sourcing matters. When you purchase appropriate meat, you can keep the fats in the recipe, which helps increase the flavor of this dish. This is also GOOD FOR YOU when coming from grass-fed meat. Don't throw the fat out.
- Add garlic and shallots, cook over low heat, stirring frequently until nearly fully browned.
- Add carrots, onions, herbs/seasonings, tomato paste and wine. Cover and simmer for approximately one hour. More is usually better to help the flavors come together. Less is fine as well, you basically just need the carrots to cook fully.
Check on sauce intermittently and add ¼c water as needed if thickening too much.
- Taste at this point and tweak seasoning as needed. Be generous with the paprika. Add sliced mushrooms. Mushrooms will overcook if added too early. Cook 5-10 minutes and serve. This also works very well paired with a cauliflower rice recipe (coming soon!)
Sounds daunting, I know, but once you get a big pan of this made, you’ll be glad you did. If you made it, tag us on Instagram and Twitter at @thepaleofix and #thepaleofix so we can check it out and repost.
Thanks for looking and please SHARE if you liked the recipe!