If you saw my Instagram post about paleo nachos a few weeks ago, you may have already realized what’s happening here, but if not – let me explain. A while back, my friend Sara mentioned that nachos were what she missed most during Whole30, so I did what I could to paleo-fy them for her. Guys, they were SO good. It was like getting struck by lightning, I had to do this for all the friends I’d talked into trying Whole30 (and some of the friends who still don’t think they could do it).
Enter Friend Favorites – a new bekaneggs blog series in which I will attempt to Whole30-fy or at least paleo-fy my friends’ favorite foods. Hopefully these recipes work out because I now have a long list of people waiting for a Whole30 version of their favorite dishes! (SWYPO dishes, problematic foods, and anything that is clearly not in the spirit of Whole30 will not be happening so if you’re looking for pizza, you’re in the wrong place). But I digress, let’s get to Becca’s dish.
My dad… isn’t much of a cook, to say the least – but the man knows his way around a meat stew of any variety. His super spicy goulash, an obsession that started when I dated a Hungarian boy in high school, is one of my favorite family food memories from the teenage years. I was thrilled when my friend Becca said goulash was one of her must-haves – and her reaction when I said I could make it Whole30 made me want to put it together asap.
Please note: goulash typically has carrots in it, but I actually kind of hate carrots so I’ll be using parsnip. Their preparation and the way they cook is pretty much identical so feel free to use either one.
For this recipe, you’ll need:
Dutch oven or similar
2 lbs stew meat (beef, lamb, or goat)
1 lb ox tails
2 onions, chopped
1 head garlic, peeled and chopped
3/4 lb small creamer potatoes, quartered
1/2 lb parsnips or carrots
1 yellow pepper, diced
1 hot red pepper, finely diced
16oz chicken stock
1 can tomato paste
3tbsp Hungarian paprika
1tbsp sweet paprika
2 tbsp salt
1tbsp oil of choice
Set your burner to low heat and begin warming your Dutch oven while prepping all the veggies – you’ll be happy you did this.
For the peppers and onions, go for a small dice (or, if you really love onions, quarter-moons are also great) and set aside. For the parsnip and potatoes, shape doesn’t really matter, but keep them relatively bite-sized at 1-2″.
Increase the Dutch oven to medium heat and add the oil. Add onions, peppers, and garlic to begin cooking.
Allow the peppers and onions to soften a little, about 5-7 minutes, and then add in the tomato paste. Stir well to combine.
Next, add in the stew meat. Mix well so the beef gets coated in the tomato paste as well. Add the ox tails, salt, and basically all the paprika you own. Again, mix well to evenly distribute the tomato paste and spices. Finally, add two cups of stock (chicken or beef typically work best).
Bring dish up to a low boil and then reduce heat. Let simmer for 20 minutes, then add the potatoes and parsnip. Mix well.
Continue to simmer for about 40 minutes. Adjust seasoning as needed – I always end up adding salt and hot paprika. Your goulash is ready once the beef and the potatoes are fork-tender.
Serve immediately. Tastes great as is, or with a side of cauliflower rice.