Also known as “beef goulash,” this recipe is often made with the addition of sour cream, but the real heart of the flavor is the interaction of meat and paprika, and this version of a comfort food classic (served on a bed of squash noodles) is totally Paleo-friendly.
Details
Servings
2 servings
Prep time
3 hours
Calories
572
Sodium
817 mg
Dietary fiber
17.7 g
Total fat
25.4 g
Total carbs
53.0 g
Protein
40.7 g
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Ingredients
4 cups thick-cut squash
½ lb. stew beef, cut into cubes
2 cups beef broth
2 Tbsp. olive oil
8 Roma tomatoes, seeded and diced
2 large yellow onions, diced
1 green bell pepper, seeded and diced
2 cups beef broth
2 large garlic cloves, minced
3 Tbsp. paprika (or to taste)
2 tsp. caraway seeds
Directions
- Preheat oven to 350.
- Sear the beef cubes in the olive oil in the bottom of a Dutch oven. Push the beef cubes to the side and Saute the onions, bell pepper, and garlic, cooking until the onions are translucent.
- Add the tomatoes and beef stock.
- Roast at 350 for 2-2 ½ hours until the beef is tender is so tender it can be shredded with a fork.
- Using your Veggetti or Paderno spiralizer, slice the squash into thick-cut noodles. Place the noodles into boiling water for a couple minutes, just enough to warm them.
- Serve the paprikash over warmed “noodles.”
