Beef Goulash


- 2lbs Beef (rump)

- Atlantic Sea Salt and Black Lampong Pepper

- 2tsp Canola oil

- 2tsp Paprika

- 1.5tsp Caraway seeds

- 1 large onion (chopped)

- 2 Stalks of celery (chopped)

- 5 carrots (peeled and sliced)

- 2 cloves of garlic OR garlic powder

- 14.5oz chopped tomatoes

- Egg noodles



1. Season the beef with the Atlantic Sea Salt and Black Lampong Pepper.

2. Heat some oil in a large casserole pot over a medium/high heat.

3. Brown the beef for a few minutes, then rest on the side.

4. Add 1tsb and paprika and caraway seeds, then reduce the heat to medium, stirring constantly for 2 minutes.

5. Stir in 1/2tsb salt, along with the remaining paprika, celery, onion, carrot and garlic. Cook for 5 minutes.

6. Add the beef back to the pot and mix in well.

7. Add the tomatoes, then bring to the boil.

8. Cover the pot, reduce the heat down to a simmer, and cook for another 90 minutes.

9. Serve with noodles.