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Paleo Gulasch

By Lille Hoyer

Paleo goulash

Paleo goulash? Yeah, okay, it's not quite Paleo. But the broth we simmered for it is even more so. Our organic pasture beef bone broth Paleo&Pur is the perfect base for this uncomplicated and incredibly delicious goulash. It even tastes a little bit better than mom's. Sorry mom, but we shouldn't lie.


  • 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.