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Emu (or Beef) Goulash


My mom was an amazing cook and since she was born and raised in Germany she had some great recipes. One of my favorites was her beef goulash stew. I can remember smelling it cooking all day and it just reminds me of her. Well a year ago I was diagnosed with a beef allergy so no more goulash for me!! I was devastated that I wouldn't be able to enjoy my favorite stew. Well I found out abut the beloved emu which has been able to take its place in my world as the new beef! Emu tastes wonderful and looks and almost tastes identical to beef. So here I am bringing you the best goulash ever in an emu form. You can thank me later. You can also use the recipe to make the beef goulash as well but truth emu - you won't regret it! I get my emu meat from Amaroo Hills Emu Farm.


Ingredients:


* 2 lbs emu rump roast cut into 1” cubes (you can use beef also)

* 5 medium sized carrots chopped

* 1 large onion chopped

* 4 tbsp avocado oil

* 4 cloves garlic minced

* 2 cups chicken or veggie broth

* 5 tbsp paprika

* 2 tsp powdered vegan beef bouillon

* 1 tsp dried thyme

* 1/2 tsp dried rosemary

* 1/2 tsp crushed red pepper

* 1-2 tsp salt

* 1/2 tsp black pepper

* 3 tsp corn starch


Directions:


1. Preheat oven to 275 degrees. In an enameled dutch oven on the stovetop, heat 2 tbs of the oil on high heat for several minutes. Dry off the emu cubes so that they will sear properly. Sear the emu cubes in the oil. You are only trying to brown the outside of the meat - not cook it all the way through. You will finish the cooking later. Once seared remove the meat from pot and set aside.

2. Add 2 tbs oil to the dutch oven pot (no need to clean it in between). Sautee the onions and carrots for several minutes, then add the garlic, thyme, rosemary, red pepper, salt, black pepper, and bullion. Once the spices get fragrant then add the meat back into the pot.

3. Add chicken broth to the pot and bring to a low simmer. Place pot into oven to finish cooking. Let simmer at 275 degrees for at least 2 hours with the lid on. The meat will become tender and it will easily start to come apart when you pull on it. If it isn't tender then allow it to continue cooking until desired tenderness is reached.

4. In a small bowl add in cornstarch and 2 tbs cold water and stir together until no lumps are present. Stir this mixture into the stew to thicken the sauce into a gravy. Once thickened you are ready to serve.

5. Goulash stew can be served over potatoes, rice, or noodles!

Here’s a video link on how to make the recipe:








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