Hungarian Goulash: The Ultimate comfort food

Cut the onion into small dice.

Heat the cast iron Dutch oven.

Add avocado oil to the pot and heat it up.

Dry the beef pieces with paper towels to prevent splattering.

Brown the beef pieces in the hot oil, ideally in batches.

Saute the onions until translucent.

Add Hungarian paprika and tomato paste to the pot.

Stir in the sauerkraut.

Add plenty of water to make it soupy.

Stir in strobon bouillon for flavor.

Cover the pot and set it to simmer for 2 to 3 hours, checking regularly and adding water if it gets dry.

Equipment Needed

Dietary

Allergens