Advanced & Core Plan
Stovetop or InstantPot
This dish is sometimes called American goulash and is a go-to dish for American families for decades. I remember my mom making it often. It is a favorite because it is tasty and satisfying and uses ingredients that you can always have on hand. I have elevated the nutrition by using lentil elbow macaroni instead of regular semolina pasta.
We like ours with a little spice so we add hot sauce or spicy paprika.
3 tablespoons coconut oil
1 yellow onion, diced
1 organic green bell pepper, diced
2 stalks organic celery, diced
2 cloves garlic, pressed
1 lb grass fed beef
28 ounce can organic crushed tomatoes
3 cups grass fed beef broth or free range chicken broth
2 teaspoons sea salt
2 teaspoons italian seasoning
1 teaspoon black pepper
1 teaspoon dried basil
1/4 teaspoon ground nutmeg
1 lb lentil elbow macaroni (I used tolerant brand)
1-2 tablespoons of hot sauce
1 teaspoon spicy paprika
topping: Parmesan cheese
Boil water and cook pasta per package directions.
Sautee onions, peppers, and celery in coconut oil until softened. Add garlic and sautee for another minute. Add ground beef and brown with the veggies then add the seasonings.
Add tomatoes and broth and continue to simmer on low/med.
After about 30 minutes, stir in the cooked pasta and serve.
Put InstantPot on sautte and cook onions, peppers, and celery in coconut oil until softened. Add garlic and sautee for another minute. Add ground beef and brown with the veggies then add the seasonings.
Add tomatoes and broth and combine well.
Add macaroni but DO NOT STIR…just press the noodles down into the liquid so they are completely immersed.
Set InstantPot to pressure and pressure cook for 5 minutes.
Quick release and open the lid.
Stir the contents and serve.