Low-carb goulash

Ingredients for 8 servings:

• 1 kg goulash meat, mixed
• 1 kg pointed peppers
• 500 g onion(s)
• 1 clove(s) solo garlic
• 2 tbsp coconut oil
• 3 tsp spice paste (tom yum paste)
• 1 tsp paprika powder
• 1 stock cube (clear meat broth)
• 1 vegetable stock cube
• 1 can Pizza tomatoes, 425 ml
• 2 lemons, juice
• 2 tbsp xylitol (sugar substitute)
• 1 pot of parsley
• 3 tomatoes, dried
• 1 tsp salt, if desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

simple, delicious, fruity

Heat the coconut oil in a large pot. If necessary, chop the goulash meat again, add it, and stir. Reduce the heat slightly. Meanwhile, chop the onions and garlic clove and add it, stirring occasionally. Add the can of tomatoes and stir in the stock cubes and tom yum paste. Chop the sun-dried tomatoes and add them with the lemon juice and sugar substitute. Slice the bell peppers into 1/2 cm wide rings, starting at the tip. After about 1 hour of cooking, add the bell pepper rings to the goulash and simmer for another 20-30 minutes on low heat. Finally, chop all the parsley and add it. Tip: You can find a recipe for tom yum paste in my recipes.