Ingredients:

• 400g beef, preferably calf
• 400g onions
• 2 cloves of garlic
• 1 chili pepper
• 1 tuber(s) of celery
• 1 carrot
• 100g tomatoes
• 525ml pasture beef bone broth Paleo&Pur
• Salt pepper
• 1 tbsp paprika powder
• Almond butter
• Olive oil for frying

And so it goes:

• Cut the organic beef into neat caveman pieces, we want something to chew.
• Then roughly dice the onions, tomatoes, celery and carrots, and then finely chop the garlic and chilli.
• Let the roaster get hot and sear the salted meat in olive oil. Add the celery and carrot and fry briefly. Add onions, garlic, chili and deglaze with the broth.
• Finally add the peppers and tomatoes and let the whole thing simmer in the oven at 130° with the lid closed for at least 6 hours. Then put the food through a sieve and collect the liquid. Stir some almond butter into the stock until the sauce is nice and creamy.
• Last but not least, season with salt and pepper and show off your amazing cooking skills to your friends. Cooking goulash feels incredibly grown-up, no matter how old you are.