Hungarian Goulash

I absolutely love Hungarian Goulash.  Although, I'm not fond of the word goulash.  It conjures up memories of a concoction I had as a kid (my mother would like y'all to know it wasn't her that made it either. Lol. It was a babysitter I had as a child). With just ground meat, tomatoes and macaroni noodles or something.  It wasn't all that great.  This is definitely not that recipe!  While it's not the prettiest of meals, it is packed full of flavor and is hearty and satisfying.  This is actually a really healthy version, and if I didn't tell you that it was healthy you'd never guess it.  I served mine over 1/2c. of short grain brown rice, or you could use regular brown rice or white rice or even yoke-less egg noodles. This recipe is a bit time consuming so probably more of a Sunday type dinner for most.  It probably takes about 2 hours start to finish.  I promise if you have the time and try it, you'll love it.  It is kid and husband approved. Lol.  Here's to happy, healthy, tasty eating y'all!!

Hungarian Goulash:
serves 6

2 1/2TB hot Hungarian paprika
1 onion, diced
2 large green bell peppers, diced
3 cloves garlic, minced
1lb extra lean beef stew meat
1 lb mushrooms, sliced
1 (8oz) can no-salt added tomato sauce
2TB gluten free flour (such as King Arthur's All Purpose Gluten Free)
3TB fat free Greek yogurt
3/4tsp Himalayan sea salt
1/2tsp fresh ground black pepper
dash of cayenne pepper (optional)
2 1/2c low sodium beef stock
1 tsp coconut oil

In a large nonstick skillet toast the paprika over medium high heat for about 1-2 minutes until it becomes fragrant, stirring often.  Remove from the skillet and set aside in a bowl.  Melt the coconut oil in the skillet and add the beef.  Saute the beef for about 3-4 minutes until it is browned, stirring occasionally.  Add in your mushrooms, garlic, onion, and bell pepper.  Cook, stirring often for 6 minutes.  Add in your paprika, salt, tomato sauce, 1/2c of beef stock , reduce the heat to medium and cook for another 6 minutes. Stirring often.  Combine the flour with the remaining beef stock, mixing well.  Pour into the skillet and mix with the beef mixture.  Cover with a tight fitting lid, reduce the heat to med-low and simmer for 1 hour 30 minutes.  During that time make sure to stir occasionally and to scrape the bottom so nothing sticks.  After the hour and a half the mixture should have thickened some and the beef should be tender.  Remove from the heat and stir in the Greek yogurt. Serve on top of brown rice or noodles.