One of my favorite things to eat when growing up was my Mom’s Goulash a thick meaty sauce mixed with equal amounts on elbow macaroni. I adapted the recipe to eliminate the pasta and I added more vegetables. My gluten eating husband doesn’t even miss the pasta. We eat it with a side of salad and sautéd lacinato kale.
1 pound grass fed beef or lamb
1 small chopped yellow onion
2 cloves of minced garlic
2 peeled and diced carrots
2-4 chopped roma tomatoes or organic canned
Handful of chopped baby bella mushrooms
1-4 tablespoons of organic tomato paste
Brown onions in olive oil, add garlic and carrots for a few minutes. Add meat and break apart while browning. Add rest of veggies and enough tomato paste to your liking. Cook for about 15-20 minutes covered.