Goulash

Ingredients

• Shoulder Clod150 g
• Onion1/2 count (75 g)
• Carrot1 medium (60 g)
• Tomato Sauce1 tablespoon (14 g)
• Paprika1 teaspoon (3 g)
• Tomato1 count (130 g)
• Vegetable Broth1 cup (240 g)
• Potato1/2 medium (90 g)
• Oil1/2 tablespoon (5 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Heat oil in a pot over high heat. At the same time, cut the beef into medium pieces.

2. 2

   Step 2

   Once heated, add the beef.

3. 3

   Step 3

   While the beef begins to brown, chop the onion and bell pepper. Wash, peel and cut the potato and carrot into medium pieces.

4. 4

   Step 4

   Add the onion and bell pepper. Season with salt and pepper when the onion turns translucent and cover with the broth and the tomato sauce.

5. 5

   Step 5

   Next, chop the tomato and add it to the mixture together with the paprika.

6. 6

   Step 6

   Once it starts boiling, lower the heat and cover. Add the potato and carrot.

7. 7

   Step 7

   Cook for 1 hour and a half approximately, stirring from time to time.

8. 8

   Step 8

   When done, you should get a thick stew and tender beef. Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Goulash can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.