This satisfying spin on beef goulash is the perfect new edition to your autoimmune protocol. I’ve swapped out paprika for turmeric for an Asian-inspired take on a classic. It’s so good you won’t even notice the tomatoes are gone in this flavorful stew.
Rethinking a Classic
As the nights begin to cool, there’s nothing better than a hot and hearty stew for dinner. This dish is a staple in Hungary and once you try it, I think it will be a staple in your home too.
Most stews have a tomato base so when I set out to make a stew that would work for me, I had to get creative. Replacing the quintessential, smokey flavor of paprika wasn’t easy – it’s not really a goulash without paprika.
So instead of trying to build the same goulash, I decided to reinvent it. I looked to other types of stew for inspiration and hit gold with Indian curry (just another form of stew after all!).
The turmeric plays well with all the vegetables we packed into this dish while keeping it lighter than your average stew.
- Heat the olive oil in a pan and add the onion and garlic. Cook until softened. Add the beef cubes and brown the beef until slightly caramelized. Add the mushrooms and carrots and cook for 3-5 minutes.
- Add the beef stock and reduce the heat to very low. Partially cover the pan with a lid and simmer gently for 60 minutes, stirring occasionally. You may need to add a dash or two more water to prevent the mixture catching.
- Cook until the meat is tender and check the consistency of the sauce. If it has not thickened sufficiently, remove the lid and increase the heat slightly until the sauce is thick enough.
- You can also add some arrowroot powder at the end to thicken the sauce more. Add salt to taste.
- Serve over cauliflower rice or mashed cauliflower and garnish with chopped parsley.