Description:
A Hungarian Classic made Keto
PREPARATION TIME :
PREP TIME:10 minutes
COOK TIME:2 hours
TOTAL TIME:3 hours 40 minutes
INGREDIENTS:
- 750 grams Beef (Chuck or any slow cooking cut)
- 150 grams Onion
- 50 grams Celery Stalk
- 200 grams Green Bell Pepper
- 10 grams garlic
- 1 Tbsp Goose Fat You can also use any other cooking fat you like
- 1 Tbsp Butter
- 200 grams Tomato Puree You can also use tin tomatoes or fresh tomatoes
- 500 ml Water
- 1 Beef Stock Pot
- 2 Bay leaves
- 1/2 Tsp Caraway Seeds Buy Online
- 1/2 Tsp Black Pepper
- 2 Tsp Hungarian Paprika Try this
- Salt to Taste
- Celery Leaves for garnish
INSTRUCTIONS:
-
-
Start by cutting the beef into chunks and seasoning with salt. Cut them however big or small you like them. I suggest cutting them to bite size pieces for quicker cooking and easier eating.
-
Heat the goose fat in a dutch oven till smoking hot and then seal the beef in batches. So add in a few pieces as a time and let it brown on one side, turn it over and brown on the other and then remove from the pan. Do not crowd the pan otherwise the beef will stew in it’s own juices.
-
Once that’s done add a tablespoon of butter to the pan along with the onions and sautee them till the onions start to turn translucent. Then add in the celery and continue cooking.
-
Cook the onions low and slow till they start browning and then add in the garlic, caraway seeds and paprika and give it all a good mix. Tip: Throw in an extra tablespoon of butter for more fatty goodness.
-
After cooking for about 2 minutes add in the tomato puree, beef stock pot and water and bring up to a boil.
-
Add the beef back in along with the bay leaves, pepper and some salt. Now cover and let the beef cook till it’s nice and tender.
-
-
The cooking time will now vary depending on the cut of beef you are using. Normally you cook this low and slow for about 1-2 hours. Check the pot every 20 minutes. If you need to add more water then do that. You want to make sure nothing is sticking or burning. You can also just stick the pot in the oven at 180C for 3 hours approx.
-
Use your cooking intuition and taste as you go. You want to cook it till the beef is fork tender and the stew is reduced down to a nice thick consistency. If you prefer it soupy you can just add more water or leave as it is. If you want there to be too much water even after cooking it for so long you can cook it without a lid on the stove til it reduces.
-
Now you want to add the bell peppers somewhere towards the end depending on how firm you like them. Bell peppers can turn to mush and if you don’t mind that you can add them in earlier otherwise add them more towards the end and cook for about 5 min. Once done garnish with the celery greens.
-
Once done serve with your favourite Keto side dish.
