2 cloves garlic (10g)
140g tomato paste
200g zucchini, diced
1 Tbs paprika
2 tsp salt
1 tsp caraway seeds
1⁄2 tsp dried thyme
200g capsicum, roughly
1kg beef, cut into bite size cubes
Chop garlic, and onion finely
Chop remaining vegetables into bite size pieces.
Place all ingredients into your slow cooker, cook on low for 6-8 or until tender.
Serve with cauliflower rice, sweet potato mash or steamed cabbage
Cauliflower Rice easy recipe: Break cauliflower into golf ball size bits and cook in a steamer until soft. Once done, simply use a masher to break into rice size bits. Place in bowl, make a well in the middle, and add goulash in the well.
Sweet potato mash: follow the above instruction, just mash cooked sweet potato until smooth.
Steamed Cabbage: finely slice 1/3 a head of cabbage and cook in a steamer until soft. Serve in a bowl with goulash. If you want to make this extra tasty, saute the soft cabbage in a pan with 1 clove crushed garlic, salt and pepper, and 2 tablespoons of organic butter or walnut oil if you are dairy free.
Store refrigerated up to 5 days or frozen up to 3 months