There is just something about goulash that soothes you to the bone. It is the perfect cold day meal and it becomes even more perfect when made with completely non-processed ingredients. This grape goulash recipe is delicious! The meat cooks for so long that it falls apart and just melts in your mouth. Each bite fills your mouth with a smokey paprika and tomato flavor that is unique to many hungarian dishes.
On top of that, there is a sweetness from the grapes infused into the meat and the carrots. The mixture of the natural meat juices, carrots, onion, grapes, tomato and paprika are unbelievable. Is your mouth watering yet?
I can’t even explain how good the grape juice works in this recipe. Normally when I cook a beef dish using a slow cooker, I make my Porto Beef Stew recipe or something very similar to it. But this time I wanted to make something that was guaranteed Paleo and something that was more of a goulash. I hoped that grape juice was a good alternative to wine… and it was!
On that note, you’ll need a juicer to be able to juice the grapes. Oh and you’ll need a slow cooker. If you don’t have one yet, you need one. Not just for this recipe, but because its a life saver.
Now that I know how great this recipe turned out, I want to try to make some Paleo csipetke… they are a hungarian pinched pasta or dumpling of sorts that are often put in Goulash. I’ve made hungarian pasta before, and really loved it, but it was different than csipetke, so be on the look out for another Paleo goulash recipe that has a paleo hungarian pasta inside. I love paleo recipe challenges!
This goulash recipe is great on its own, with cauliflower, sweet potatoes or any veggie.
- 2 tbs olive oil
- 3 lbs beef cubes-- I bought steak and chopped it into cubes, but many stores chop them up for you
- 5 cloves garlic
- ½ of a sweet onion
- 4 tbs tomato paste
- 2- 2½ tbs paprika (your choice)
- 1 tsp pepper
- 2-3 tsp salt
- 1 tsp rosemary
- 3 cups of purple grapes (when juiced = 1 cup of juice)
- 3 tbs coconut flour
- 2 cups chopped carrots
- 2 tbs honey
- 2 tbs coconut milk
- Juice 3 cups of purple grapes in a juicer- this should equal 1 cup of juice and set the juice aside.
- Chop the onion and garlic in a food processor and put them into a large pan with 1 tbs of olive oil. Mix them into the olive oil. Heat the onions and garlic over medium-high heat for a few minutes.
- Add the tomato paste to the onion and garlic mixture and mash them together with a spatula.
- Cook the meat in two batches in the same pan as the onions and garlic. (put ½ tbs paprika, ½ tsp rosemary, ½ tsp pepper and ½ tsp salt onto each batch of meat)
- Cook the first batch of meat, adding ½ tbs paprika, ½ tsp rosemary, ½ tsp pepper and ½ tsp salt to the meat. Brown each side... should take 1-2 minutes a side.
- After cooking the first batch of meat, put that meat into the slow cooker.
- Then add another tbs of olive oil and cook the second batch of meat with another ½ tbs of paprika, ½ tsp of rosemary,1/2 tsp pepper and ½ tsp salt to it. Brown each side....1-2 minutes a side.
- Scrap everything off of the pan and put it into the slow cooker.
- Pour the grape juice into the pan that the onions and garlic were in.
- Put ½- 1 tsp paprika in the pan on top of the juice.
- Add 1 tsp of salt to the juice in the pan.
- Put the heat up to medium and let the juice simmer in the pan for 1 minute.
- Add 3 tbs coconut flour to the juice and whisk it into the liquid.
- Pour the juice from the pan onto the meat in the slow cooker.
- Add 2 cups of chopped carrots to the slow cooker.
- Add 2 tbs honey,1 tsp of salt, and 2 tbs coconut milk on top of the meat in the slow cooker.
- Set the slow cooker to low heat and cook for 7.5-8 hours.