I love fast easy meals, who doesn’t right?
To tell you the truth beef is not my favourite type of meat. I was a vegetarian for 15 years and red meat still turns my nose up occasionally. The key is to cook it the right way so it’s lovely and tender. If I have to chew it too much, I won’t enjoy it.
This is a super fast beef goulash recipe that can be cooked in about 15 minutes, 20 at the most. Cook the meat fast so it retains the tenderness. Years ago I would have cooked meat way too much but now I’ve learned that undercooking it is actually better, making it super tender.
This meal is tasty and filling and is sure to please everyone in the house!
Beef Goulash Recipe
- Cauliflower rice – You will need approximately 1/4 medium cauliflower per person – grated
- 1 large red onion – sliced finely
- 500g (1.1lb ) beef eye fillets – sliced finely across the grain in strips
- 1 x 400g (14oz) tin diced tomatoes
- 1 teaspoon garlic oil or 1/2 teaspoon minced garlic
- 1 spring onion (scallion) – sliced finely
- 1 tablespoon almond flour/meal
- 2 heaped teaspoons sweet paprika
- Salt and pepper
- Put paprika, almond flour and a generous amount of salt and pepper into a bowl and mix together
- Add beef strips and using your hands, mix the beef until it is well coated with the mixture, seasoning the meat
- Heat oil in 2 pans so you can multitask and cook the cauliflower rice and beef at the same time
- Put your cauliflower rice into one of the pans, allowing it to cook, stirring it occasionally while you cook the beef side of the dish
- Add half of your beef to the pan, laying it out as flat as you can then let it cook for 1 minute until browned slightly, then use tongs to flip them to the other side for 30 seconds to 1 minute. They don’t have to be fully browned on the flipside. You don’t want them to be over cooked and tough as they will continue to cook while resting and when you add them back to the dish
- Pour those strips onto a plate on the side, add a bit more oil to the pan, then repeat the process as above, cooking the beef
- Pour on the plate with the other beef
- Scape some of the burnt crumbs off the bottom of the pan and discard. Do the best you can, no need to be fussy
- Add 1 teaspoon garlic oil into the pan, then add your onions and allow them to cook, stirring them occasionally, allowing the onions to brown
- Remember to keep an eye on your cauliflower rice, if it’s ready turn off the heat
- Add your tinned tomatoes to the pan and stir
- Add a bit of water to the tin (about 1/4 of tin), swishing it around, then add it into the pan
- Stir, then turn down the heat and allow the sauce to simmer for about 3 minutes
- Put your beef back into the pan, give it a stir, combining the beef well with the tomato sauce, just reheat for 2 minutes on a simmer
- Serve you cauliflower rice onto your plates, top with your beef mixture, and sprinkle with the freshly sliced spring onions
- Add some more salt and pepper if need be and ENJOY!
OPTIONS
Dairy Lovers – top your goulash with some freshly grated parmesan or cheese and a spoonful of cottage cheese or yoghurt
Don’t have cauliflower? Eat it on it’s own or serve it on a salad bed. Or if you have cabbage, make some steamed cabbage noodles instead. It will taste great whatever way you eat it.
Gluten Free Carb Lovers – serve it on a bed of brown rice or with some rice noodles.
Don’t have beef? Well why not try it with chicken, it will work in practically the same way
Hope you give it a try and enjoy it.
If you do, take a picture and come and share it over on facebook
Have a great day
Jedha
P.S. Please share the recipe with others, they will enjoy it too 
Sounds delish, and would be great with the cauliflower rice or the cabbage ‘noodles’. Thanks, Jedha
Hope you enjoy it TeeDee
Can’t wait to try this with your cauliflower rice recipe!
It’s delicious, you will love it