Follow these steps for perfect results
chicken breasts
diced
chopped tomatoes
canned
white onion
diced
peppers
sliced
mushrooms
sliced
beef stock
carrot
grated
paprika
garlic
minced
coconut oil
Dice the onion, cut the peppers into strips, and grate the carrot.
Dice the chicken breast into small cubes.
Heat coconut oil in a large pan over medium-high heat.
Add the chopped vegetables and minced garlic to the pan.
Stir until softened and browned.
Add the cubed chicken breast and brown on all sides.
Add the chopped tomatoes to the pan and bring to a boil.
Add the beef stock to the pan.
Add paprika and season with salt and pepper to taste.
Bring to a boil, then reduce to a simmer, cover, and cook for 20 minutes.
Remove the lid and cook for another 10-15 minutes to reduce the sauce.
Season with additional salt and pepper if needed.
Plate up and serve.
Expert advice for the best results
Add a dollop of sour cream before serving.
Serve with crusty bread for dipping.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance.
Serve in a bowl with a garnish of fresh parsley.
Serve with a side of mashed potatoes or rice.
Serve with crusty bread for dipping.
e.g., Pinot Noir or Merlot
Discover the story behind this recipe
Goulash is a traditional Hungarian stew.
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