Beef Goulash
  • 2 lbs. of stewing beef, cubed
  • ¼ cup butter, unflavored coconut oil, or bacon grease
  • 1½ cups chopped onion
  • 1 cup sliced mushrooms
  • 4 stalks of celery, chopped
  • 3 to 4 carrots, chopped
  • 1 cup boiling stock or tomato juice
  • 1 T ketchup
  • 1 tsp dry mustard
  • 1 tsp paprika
  • salt and pepper to taste
  1. Brown stew meat in a heavy pot using butter, coconut oil, or bacon grease. Scoop meat out of pot and reserve on a plate.
  2. Mix ketchup and mustard in boiling stock in a heat proof cup.
  3. Saute mushrooms and onions until transparent. Add in carrots and celery. Layer browned meat on top. Pour in just enough stock to prevent the meat from scorching and simmer for 1½ hours covered. Add more stock gradually during cooking.
  4. Remove meat from pot and thicken for gravy.
  5. Serve over potatoes, rice, couscous, or quinoa.
Adapted from Joy of Cooking
Recipe by A Life in Balance by Barb Hoyer at