Slow Cooker Beef Goulash

I adapted this recipe from a non-keto recipe I found on the internet. It tasted quite good, without being anything special. We’ll probably have it again, but I think there’s probably room for improvement

Ingredients:

• 450 g (15.9 oz) of beef casserole meat, cubed
• 1 Tbsp of olive oil
• 1/2 tsp of salt
• 1/4 tsp of pepper
• 1 Tbsp of paprika
• 1/8 tsp of cayenne pepper
• 100 g (3.5 oz) of raw onion, diced
• 1/2 cup of tomato puree
• 1 Tbsp of worcestershire sauce
• 100 g (3.5 oz) of button mushrooms, sliced
• 2 drops of liquid sweetener(I used EZ-Sweetz)
• 3/4 tsp of dried mustard
• 1 Tbsp of lemon juice
• 1/2 cup (120 ml or 4 oz) of beef stock
• 1 tsp of xantham gum

Recipe:

1. Blot the meat cubes dry, and season with salt and pepper.
2. Heat the oil in a large skillet and brown the meat cubes.
3. Drain off any excess fat and place the meat in the slow cooker.
4. Sprinkle the meat with the paprika and cayenne, stirring and turning the cubes to season evenly.
5. Add the onions.
6. Combine the tomato puree, worcestershire sauce, mushrooms, Splenda, dry mustard, lemon juice and beef stock. Pour over the meat.
7. Cover and cook on low for 6 to 8 hours.
8. Sprinkle the xantham gum over the goulash and cook on high for a further 15 minutes or until thickened.
9. Serve.

Nutritional Info: