Hungarian Beef Goulash

If your meat has a lot of excess fat, you might like to cut that away.

Add the avocado oil to a large dutch oven and heat it over medium-high heat.

When the fat is really hot, add the meat and sear it for a few minutes.

If you have a lot of meat, consider doing this in batches or also in another large skillet.

Peel the onion and chop it into small dice.

Cook the meat for another 1-2 minutes and add the chopped onion. Cook until the onion is soft and translucent.

Add the tomato paste, stir, and cook it for a few minutes.Stir in plenty of paprika powder.

Now add the sauerkraut and beef stock. Stir all the ingredients together. Add some more water.

Turn the heat to low and simmer for at least 90 minutes. Depending on the size of the chunks of meat and the cut this may take up to 3 hours.

While simmering, check every so often that there is still enough liquid in it so it doesn’t burn on the bottom.

Once the meat is tender, season the dish with sea salt and freshly ground pepper.