Hello there and happy Monday! I hope you had a wonderful Father’s Day celebrating the special men in your lives Did you do anything special?  We celebrated at home and the kids enjoyed giving my husband a watermelon for a present! Lol!  Only my kids would want to give their Dad an organic watermelon for Father’s Day, I guess

Today’s article is a recipe for a delicious Hungarian Goulash our entire family has been enjoying recently.  Now, I’m not Hungarian, so if you are- please feel free to add in all the ingredients I’m missing!   I got this recipe from the mini cookbook that accompanied my Vita Clay, and I’ve adapted it to make it organic and healthy

You could also easily do this on a stovetop, or probably in a regular slow cooker too.  This is a simple everyday meal that still feels like you spent hours on it.  And you can if you want to- but let most of the hours be spent letting it simmer, making the beef flavorful and fork tender, and all the lovely paprika do it’s beautiful work as well.

Enjoy!!

Organic Hungarian Goulash

Adapted from VitaClay Chef Suzanne Vandyck’s recipe.

Ingredients:

2 pounds organic grass fed beef stew meat, cut in squares

2 organic onions, chopped

4 organic garlic cloves, chopped

4 tbsp organic butter

2 tbsp (or more) organic paprika

2 organic bay leaves

4 cups spring or filtered water

Real Salt or Himalayan salt and organic black pepper

Organic noodles of your choice- can be organic brown rice, spelt, or organic sprouted wheat noodles

Directions:

If using a VitaClay, place all ingredients in pot, and turn on. Cook on “Stew” Mode for 2-3 hours until meat is tender.  About 20-30 minutes before eating, add your noodles to the pot.

If cooking on the stoveop, saute the onions until translucent, then saute the garlic.  Saute the beef until browned on all sides, then add the water and bring to a boil. Simmer gently until meat is tender.  Add spices, cover and let simmer as long as you can until it’s time to eat.  Boil your pasta and enjoy!

Oh, and be sure to top with organic full fat sour cream. YUM!!!

With much love,

Catherine Slezinger

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