Goulash for all, I say!Makes 4 servings

Ingredients:

• 1 Tbsp avocado oil, or olive oil
• 1 1/2 lbs. lean grass-fed ground beef
• 1 medium yellow onion, diced
• 3 cloves fresh garlic, minced
• 3 Tbsps organic tomato paste
• 2 cups beef bone broth
• 2 large sweet potatoes or yams, peeled and chopped into bite-sized pieces
• 2 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
• 1 Tbsp. smoked paprika
• 1 tsp chili powder
• 2 bay leaves
• sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
• 3 sprigs of thyme, leaves only to garnish

Instructions:

In a large stockpot, or in a deep, large skillet heat your oil over medium heat.Add in your ground beef and cook for about 5 minutes, breaking it apart with a wooden spoon into small pieces. Drain excessive grease if necessary.Stir in onion, garlic and all of your spices. Cook until meat starts to brown and onion becomes translucent. Stir in broth, sweet potatoes, tomato paste, coconut aminos, and bay leaves.Cover with a lid and reduce the heat to LOW. Simmer for 20-30 minutes until your sauce has thickened and your sweet potatoes are tender.Discard the bay leaves and ladle into bowls.  Garnish with thyme and enjoy!

❤Rachel

Stays great refrigerated up to 5 days or frozen up to 2 months.

❤Rachel

Sweet Potato Goulash Recipe

Category Dinner

Ingredients

• 1 Tbsp avocado oil, or olive oil
• 1 1/2 lbs. lean grass-fed ground beef
• 1 medium yellow onion, diced
• 3 cloves fresh garlic, minced
• 3 Tbsps organic tomato paste
• 2 cups beef bone broth
• 2 large sweet potatoes or yams, peeled and chopped into bite sized pieces
• 2 Tbsps coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
• 1 Tbsp. smoked paprika
• 1 tsp chili powder
• 2 bay leaves
• sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
• 3 sprigs of thyme, leaves only to garnish

Instructions

1. In a large stock pot, or in a deep, large skillet heat your oil over medium heat.
2. Add in your ground beef and cook for about 5 minutes, breaking it apart with a wooden spoon into small pieces. Drain excessive grease if necessary.
3. Stir in onion, garlic and all of your spices. Cook until meat starts to brown and onion becomes translucent.
4. Stir in broth, sweet potatoes, tomato paste, coconut aminos, and bay leaves.
5. Cover with a lid and reduce the heat to LOW.
6. Simmer for 20-30 minutes until your sauce has thickened and your sweet potatoes are tender.
7. Discard the bay leaves and ladle into bowls.
8. Garnish with thyme and enjoy!
9. Stays great refrigerated up to 5 days or frozen up to 2 months.

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