Quick Beef Goulash with Root Vegetables

Method

1. 1

   Step 1

   Wash the beef thoroughly under cold water, pat dry, and cut into cubes of approximately 3x3 cm. Remove any unsightly parts or excess fat if they are too tough.

2. 2

   Step 2

   Peel the carrots and parsley and cut into small cubes or rounds. Clean the celery stalk and cut into thin slices.

3. 3

   Step 3

   Heat the olive oil in a large pot. Add the diced meat and sauté on all sides until it is seared and lightly golden. Do not overcook the meat, just sear it.

4. 4

   Step 4

   Add the chopped carrots, parsley, and celery to the meat. Sauté together for about 5 minutes, allowing the vegetables to soften slightly and release their flavor.

5. 5

   Step 5

   Add salt, caraway seeds, turmeric, and bay leaves. Mix everything so that the meat and vegetables are coated with spices. Immediately pour in hot water (or fresh homemade broth) so that everything is submerged.

6. 6

   Step 6

   Cover the pot with a lid, reduce the heat to a minimum, and let it simmer slowly. The meat must become tender, which takes approximately 1.5 hours (depending on the quality of the meat). During cooking, occasionally check the water level and add more if needed.

7. 7

   Step 7

   Once the meat is tender, the vegetables should be cooked down and naturally thicken the sauce. If the sauce is too thin, mix 1 tablespoon of rice flour with a little cold water and stir into the goulash. Let it cook for another 5 minutes.

8. 8

   Step 8

   Remove the pot from the heat. Remove the bay leaves. Stir in dried marjoram (marjoram should not be cooked for long, as it can become bitter).

9. 9

   Step 9

   Serve immediately. Suitable side dishes include freshly cooked rice, fresh gluten-free pasta, or boiled potatoes (if you tolerate potatoes).